Curried Chicken And Vegetable Salad Mintz

* Exported from MasterCook *

Curried Chicken And Vegetable Salad Mintz

Recipe By : Gourmet September 1996
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Chicken
Gourmet Magazine Salads & Salad Dressings
To Post Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound small red potatoes
1 pound carrots -- cut into
-- 1/4-inch-thick slices
1/2 pound green beans -- trimmed and halved
-- crosswise
1 large onion -- sliced thin
2 teaspoons curry powder -- or to taste
1 tablespoon vegetable oil
2 plum tomatoes -- each cut into 6
-- wedges
1/2 cup mayonnaise
2/3 cup plain yogurt
1 whole boneless skinless chicken breast -- cooked and cut into
-- 1/2-inch cubes
3 ounces cooked smoked pork loin -- or ham cut into
-- matchsticks

In a 4-quart saucepan bring 3 quarts salted water to a boil for vegetables. Cu
t potatoes into 1/4-inch-thick slices and boil until just tender, about 3 minut
es. Transfer potatoes with a small strainer or slotted spoon to a bowl of ice
and cold water to stop cooking. Cool potatoes and transfer with strainer or sl
otted spoon to a large serving bowl. Boil and cool carrots and green beans sep
arately in same manner and add to potatoes.

In a large skillet cook onion and curry powder in oil over moderately high heat
, stirring, until onion is softened and add tomatoes. Cook mixture, stirring o
ccasionally, 1 minute and add to vegetables. Cool mixture.

In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetab
le mixture with chicken, pork or ham, and salt and pepper to taste. Salad may
be made 4 hours ahead and chilled, covered.

Serves 4 to 6

Catherine Mintz Philadelphia, Pennsylvania

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