Curried Corn and Chicken Salad

• 3 cups corn kernels, cooked
• 2 cups cubed cooked chicken
• 1 cup shredded red cabbage or 1 cup coarsly chopped tomato
• 1 sweet green pepper, chopped
• 1 carrot, diced
• 13 cup chopped red onion
• 12 cup plain yogurt
• 14 cup light mayonnaise
• 1 teaspoon curry powder
• 1 teaspoon brown sugar
• 1 teaspoon cider vinegar
• 12 teaspoon cumin
• 12 teaspoon salt
• 12 teaspoon pepper

1. In a large bowl, combine corn, chicken, cabbage, green pepper, carrot, and onion.
2. Dressing: Whisk together yogurt, mayonnaise, curry powder, sugar, vinegar, cumin, salt, and pepper; toss with salad.
3. Salad can be covered and refrigerated for up to 4 hours.
4. Note: I just sampled what I made last night (using cabbage) and find it to be very good yet today.

corn kernels, chicken, red cabbage, sweet green pepper, carrot, red onion, yogurt, light mayonnaise, curry powder, brown sugar, cider vinegar, cumin, salt, pepper

Taken from www.food.com/recipe/curried-corn-and-chicken-salad-348560 (may not work)