Curried Corn and Chicken Salad

30 minutes Prep: 30 minutes

155 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	cups	corn kernels	cooked
2	cups	chicken	cooked, cubed
1	cup	red cabbage	shredded, or coarsely chopped tomato
1	each	green bell pepper	chopped
1	each	carrot	diced
1/3	cup	red onion	chopped

Dressing
1/2	cup	yogurt, plain
1/4	cup	mayonnaise, light
1	teaspoon	curry powder
1	teaspoon	brown sugar
1	teaspoon	cider vinegar
1/2	teaspoon	cumin	ground
1/2	teaspoon	salt
1/2	teaspoon	black pepper

Directions

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

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.

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

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Nutrition Facts

Serving Size 245g

Amount per Serving

Calories 155 17% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 353mg	15%
Total Carbohydrate 32.0g	11%
Dietary Fiber 5.0g	20%
Sugars 10.0g
Protein 6.0g	12%

Vitamin A	64%		Vitamin C	78%
Calcium	7%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Salatet Malfoof (Cabbage Salad)

This is a wonderful, colorful, savory salad. I served it in the student restaurant (by students, for students) at the California Culinary Academy and they loved it. Try it with Napa cabbage.