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Categories:
corn kernels chicken red cabbage sweet green pepper carrot red onion yogurt light mayonnaise curry powder brown sugar cider vinegar cumin salt pepper
Viewed: 59 - Published at: 4 years agoIngredients
- 3 cups corn kernels, cooked
- 2 cups cubed cooked chicken
- 1 cup shredded red cabbage or 1 cup coarsly chopped tomato
- 1 sweet green pepper, chopped
- 1 carrot, diced
- 13 cup chopped red onion
- 12 cup plain yogurt
- 14 cup light mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon brown sugar
- 1 teaspoon cider vinegar
- 12 teaspoon cumin
- 12 teaspoon salt
- 12 teaspoon pepper
Method
- In a large bowl, combine corn, chicken, cabbage, green pepper, carrot, and onion.
- Dressing: Whisk together yogurt, mayonnaise, curry powder, sugar, vinegar, cumin, salt, and pepper; toss with salad.
- Salad can be covered and refrigerated for up to 4 hours.
- Note: I just sampled what I made last night (using cabbage) and find it to be very good yet today.
