Day 8. Curried Chicken Salad

Since I had some raw chicken left-over from the previous day's cooking, I thought I would try the Curried Chicken Salad. When Rosie calls this a lively salad, she is spot-on; it is chock full of fresh fruit and vegetables - peas, carrots, red cabbage, apples, celery, scallions, raisens, and tomatoes. I served it on slices of  Rustic Bread from Albertsons, but would probably try Rosie's suggestion next time of serving in a pita pocket. It was a filling dinner for two.

I wasn't quite satisfied with the curry sauce, but not sure what it needed.  Maybe a dab of chutney?

In talking with my sister, she reminded me that she made this for me one time.  I remember I loved it.  Food is so much tastier when someone else prepares it especially for you.

An observation of our family and I wonder if it is universal. I thought about it when I left the half an apple out on the counter.  An apple (or carrot, or orange, or name another fruit or vegetable) can sit on the counter for days.  Wash it and slice it, and the apple is gone in minutes.  A carrot can sit in the vegetable bin till it turns to rubber.  Wash it, scrape it, and slice it, put it on a plate on the counter.  It's gone. 


Curried Chicken Salad    p.34 of  "In the Kitchen with Rosie "
1 1/2 C cubed cooked chicken breast
1/4 C frozen peas, thawed
1/4 C scraped and shredded carrot
1/8 t celery seed
1 T golden raisins (definitely want 2 T)
f1 C shreddedred cabbage
]1/4 C chopped green apple
1/4 C chopped scallion
1/4 C chopped celery

Dressing
1 C plain nonfat yogurt (yes, I used yogurt WITH fat)
1 T nonfat mayonnaise (ditto)
3 t curry powder
3 T freshly squeezed lemon juice
Freshly ground black pepper to taste
1 T Dijon-style mustard
2 T minced shallot

4 large red cabbage leaves
4 cherry tomatoes, halved
1 T chopped fresh parsley

Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.  
Put all the dressing ingredients in a small bowl and whixk to blend.
Pour the dressing over the salad and toss well.  Cover and refrigerate for 1 hour (maybe longer.  The leftover salad was even better the next day)
Place a cabbage leaf, curved side down, on each salad plate.  Mound salad into the leaves and garnish with the cherry tomatoes and parsley .