Curried Chicken Salad (Rosie Daley) - cooking recipe

Ingredients

1 1/2 cups cooked chicken breasts, cubed
1/4 cup frozen peas, thawed
1/4 cup carrot, scraped & shredded
1/8 teaspoon celery seed
1 tablespoon golden raisin
1 cup red cabbage, shredded
1/4 cup green apple, chopped
1/4 cup scallion, chopped
1/4 cup celery, chopped
Dressing
1 cup plain yogurt
1 tablespoon fat-free mayonnaise
3 teaspoons curry powder
3 tablespoons lemon juice
black pepper, to taste
1 tablespoon Dijon mustard
2 tablespoons shallots, minced
To serve
4 cabbage leaves, red
4 cherry tomatoes, halved
1 tablespoon parsley

Preparation

Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.
Put all dressing ingredients in a small bowl and whisk to blend.
Pour the dressing over the salad and toss well.
Cover and refrigerate for 1 hour.
Place a cabbage leaf, curved side down, on each salad plate.
Mound salad into the leaves and garnish with the cherry tomatoes and parsley.