Curried Corn And Chicken Salad Recipe

Step 1

In large bowl, combine corn, chicken, cabbage, green pepper, carrot and onion.

Step 2

Dressing; Whisk together yogurt, mayonnaise, curry powder, sugar, vinegar, cumin, salt and pepper; toss with salad.

[Salad can be covered and refrigerated for up to 4 hours.]

Step 3

Serve in red cabbage leaf or spooned into a tomato that's been quartered almost to the base and separated.

Per Serving: about 415 calories, 37 g protein, 15 g fat, 37 g carbohydrate High source fibre, good source iron.

Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen

Things You'll Need

  • 3c Corn kernels, cooked
  • 2c Chicken, cooked, cubed
  • 1c Red cabbage, shredded
  • -or coarsely chopped tomato
  • 1 Sweet green pepper, chopped
  • 1 Carrot, diced
  • 1/3c Red onion, chopped
  • 1/2c Plain yogurt
  • 1/4c Light mayonnaise
  • 1ts Curry powder
  • 1ts Brown sugar
  • 1ts Cider vinegar
  • 1/2ts Ground cumin
  • 1/2ts Salt
  • 1/2ts Pepper

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