Kellogg's Curry Bran Chicken Salad

Ingredients

• 2/3 cup low-fat plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon curry powder
• 1/8 teaspoon ginger
• 2 cups chopped cooked chicken
• 3/4 cup celery, chopped
• 3/4 cup green bell pepper or red bell pepper, chopped
• 1/4 cup onion, finely chopped

• 1 (20 ounce) can pineapple chunks, drained
• 3/4 cup all-bran cereal, original (divided)

Directions

1. 1

   In large mixing bowl, combine yogurt, mayonnaise, lemon juice, sugar, salt, pepper, curry powder and ginger. Stir in chicken and vegetables. Cover and refrigerate several hours.

2. 2

   To serve, stir in pineapple and 1/2 cup of the KELLOGG'S ALL-BRAN cereal into the chicken salad. Place in lettuce lined bowl, if desired and sprinkle remaining 1/4 cup cereal over salad.

3. 3

   NOTE: To serve individually, place peeled cantaloupe ring on lettuce lined luncheon plate. Portion chicken salad, about 2/3 cup, over cantaloupe and sprinkle with remaining 1/4 cup cereal.