Curried Chicken Salad - Daley

Ingredients:

• 1 1/2 cups chicken breast halves without skin -- cooked and cubed
• 1/4 cup peas
• 1/4 cup carrot -- julienned
• 1/8 teaspoon celery seed
• 1 tablespoon golden raisins
• 1 cup red cabbage -- shredded
• 1/4 cup green apples -- chopped
• 1/4 cup scallion -- chopped
• 1/2 cup celery -- peeled and sliced
• 1 cup nonfat yogurt
• 1 tablespoon nonfat mayonnaise
• 3 teaspoons curry powder
• 3 tablespoons lemon juice
• black pepper -- to taste
• 1 tablespoon dijon mustard
• 2 tablespoons shallot -- minced
• 4 large red cabbage leaves
• 4 cherry tomato -- halved
• 1 tablespoon parsley

Preparation:

• Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.
• Put the nonfat yogurt, mayonaise, curry powder, lemon juice, black pepper, dijon mustard, and minced shallot 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 tomatos and parsley.