Curried Chicken Salad
Source: In the Kitchen with Rosie

1 1/2 cups cooked chicken breast halves -- cubed
1/4 cup frozen peas -- thawed
1/4 cup scraped and shredded carrot
1/8 teaspoon celery seed
1 tablespoon golden raisins
1 cup shredded red cabbage
1/4 cup chopped green apple
1/4 cup chopped scallions -- (2-3 scallions)
1/4 cup scraped and chopped celery

Dressing:
1 cup plain nonfat yogurt
1 tablespoon nonfat mayonnaise
3 teaspoons curry powder
3 tablespoons freshly squeezed lemon juice
freshly ground black pepper to taste
1 tablespoon Dijon mustard
2 tablespoons minced shallot -- (1 small)

Garnish:
4 large red cabbage leaves
4 cherry tomatoes -- halved
1 tablespoon chopped fresh parsley

Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.

Put all the dressing ingredients 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 cherry tomatoes and parsley.