Kellogg's Curry Bran Chicken Salad

This recipe was featured in an email today from the www.kelloggs.com website.

• Ready In: 10 mins
• Serves: 7
• Yields: 7 bowls of 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 peppers or 3⁄4 cup 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. 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. 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. 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.