* 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 MC formatted by Barb at Possum Kingdom using MC Buster & SNT Converted by MC_Buster. - - - - - - - - - - - - - - - - - -