Curried Chicken Salad (Rosie Daley)

• 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

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

chicken breasts, frozen peas, carrot, celery, golden raisin, red cabbage, green apple, scallion, celery, dressing, plain yogurt, mayonnaise, curry powder, lemon juice, black pepper, mustard, shallots, cabbage, tomatoes, parsley

Taken from www.food.com/recipe/curried-chicken-salad-rosie-daley-259545 (may not work)