Curried Chicken Salad - Daley
| Yield: | 4 Servings |
| Categories: | Salads, Low-Fat, Vegetables |
| 1 1/2 | c | Chicken breast halves without skin -- cooked and |
| 1/4 | c | Peas |
| 1/4 | c | Carrot; julienned |
| 1/8 | ts | Celery seed |
| 1 | tb | Golden raisins |
| 1 | c | Red cabbage; shredded |
| 1/4 | c | Green apples; chopped |
| 1/4 | c | Scallion; chopped |
| 1/2 | c | Celery; peeled and sliced |
| 1 | c | Nonfat yogurt |
| 1 | tb | Nonfat mayonnaise |
| 3 | ts | Curry powder |
| 3 | tb | Lemon juice |
| Black pepper; to taste | ||
| 1 | tb | Dijon mustard |
| 2 | tb | Shallot; minced |
| 4 | lg | Red cabbage leaves |
| 4 | Tomato; halved | |
| 1 | tb | Parsley |
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