Serves: 7
Total Calories: 81
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.
This Curry Bran Chicken Salad recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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