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Curried Corn & Chicken Salad

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Submitted by scook

YIELD

4 servings

PREP

30 min

COOK

?

READY

30 min

Ingredients

3 7.1E+2
CUPS ML CORN
cooked
2 473
CUPS ML CHICKEN
cooked, cubed
1 237
CUP ML RED CABBAGE
shredded, or coarsely chopped tomato
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 1
EACH EACH CARROTS
diced
79
CUP ML RED ONION
chopped
Dressing
½ 118
CUP ML YOGURT, PLAIN
¼ 59
1 5
TEASPOON ML CURRY POWDER
1 5
TEASPOON ML BROWN SUGAR
1 5
TEASPOON ML APPLE CIDER VINEGAR
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 287 25% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 412mg 17%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 52g
Vitamin A 64% Vitamin C 74%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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