Curry Bran Chicken Salad


Serves: 7
Total Calories: 81

Ingredients

2/3 cup low-fat plain yogurt
2 tablespoons mayonnaise
1 teaspoon 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 chopped celery
3/4 cup chopped green bell pepper or red bell pepper
1/4 cup finely chopped onion
1 (20-ounce) can pineapple chunks, drained
3/4 cup All-BranĀ® 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.

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.

Nutritional Facts:

Serves: 7
Total Calories: 81
Calories from Fat: 34

This Curry Bran Chicken Salad recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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