* Exported from MasterCook * Curried Chicken And Vegetable Salad Mintz Recipe By : Gourmet Magazine, Sep 1996 Serving Size : 4 Preparation Time :0:00 Categories : Beans & Peas Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb Small red potatoes 1 lb Carrots -- sliced 1/4"-thick 1/2 lb Green beans -- trimmed, halved - crosswise 1 lg Onion -- sliced thin 2 ts Curry powder -- or to taste 1 tb Vegetable oil 2 Plum tomatoes -- - cut into 6 wedges ea 1/2 c Mayonnaise 2/3 c Plain yogurt 1 Chicken breast -- boneless, - skinless, cooked, cubed 1/2" 3 oz Smoked pork loin or ham -- - cooked, cut into matchsticks In a 4 qt saucepan bring 3 qt salted water to a boil for vegetables. Cut potatoes into 1/4"-thick slices and boil until just tender, about 3 minutes. 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 slotted spoon to a large serving bowl. Boil and cool carrots and green beans separately 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 occasionally, 1 minute and add to vegetables. Cool mixture. In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetable mixture with chicken, pork or ham, salt, and pepper to taste. Salad may be made 4 hours ahead and chilled, covered. Yield: 4 Servings Posted by: Catherine Mintz Philadelphia, Pennsylvania MC formatted by Barb at Possum Kingdom - - - - - - - - - - - - - - - - - -