Kellogg's Curry Bran Chicken Salad

• 23 cup low-fat plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 12 teaspoon salt
• 18 teaspoon pepper
• 1 teaspoon curry powder
• 18 teaspoon ginger
• 2 cups chopped cooked chicken
• 34 cup celery, chopped
• 34 cup green bell peppers or 34 cup red bell pepper, chopped
• 14 cup onion, finely chopped
• 1 (20 ounce) can pineapple chunks, drained
• 34 cup all-bran cereal, original (divided)

1. In large mixing bowl, combine yogurt, mayonnaise, lemon juice, sugar, salt, pepper, curry powder and ginger.
2. Stir in chicken and vegetables.
3. Cover and refrigerate several hours.
4. To serve, stir in pineapple and 1/2 cup of the KELLOGG'S ALL-BRAN cereal into the chicken salad.
5. Place in lettuce lined bowl, if desired and sprinkle remaining 1/4 cup cereal over salad.
6. NOTE: To serve individually, place peeled cantaloupe ring on lettuce lined luncheon plate.
7. Portion chicken salad, about 2/3 cup, over cantaloupe and sprinkle with remaining 1/4 cup cereal.

lowfat plain yogurt, mayonnaise, lemon juice, sugar, salt, pepper, curry powder, ginger, chicken, celery, green bell peppers, onion, pineapple, allbran cereal

Taken from www.food.com/recipe/kelloggs-curry-bran-chicken-salad-338918 (may not work)