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Curry Bran Chicken Salad

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    Source: www2.kelloggs.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2/3 cup plain, low-fat yogurt

    2. 2 tablespoons mayonnaise

    3. 1 tablespoon lemon juice

    4. 1 teaspoon sugar

    5. 1/2 teaspoon salt

    6. 1/8 teaspoon pepper

    7. 1 teaspoon curry powder

    8. 1/8 teaspoon ginger

    9. 2 cups chopped, cooked chicken

    10. 3/4 cup chopped celery

    11. 3/4 cup chopped green or red bell pepper

    12. 1/4 cup finely chopped onion

    13. 1 can (20 oz.) pineapple chunks, drained

    14. 3/4 cup Kellogg's All-Bran Original cereal (divided)

    Instructions Jump to Ingredients ↑

    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. 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.

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