Recipe - Curried Corn And Chicken Salad

3 cup Corn kernels, cooked
2 cup Chicken, cooked, cubed
1 cup Red cabbage, shredded
or coarsely chopped tomato
1 Sweet green pepper, chopped
1 Carrot, minced
1/3 cup Red onion, chopped

DRESSING
One half cup Plain yogurt
One fourth cup Light mayonnaise
1 teaspoon Curry powder
1 teaspoon Brown sugar
1 teaspoon Cider vinegar
One half teaspoon Ground cumin
One half teaspoon Salt
One half teaspoon Pepper

In large bowl, combine corn, chicken, cabbage, green pepper, carrot and
onion.

Dressing; Whisk together yogurt, mayonnaise, curry powder, sugar, vinegar,
cumin, salt and pepper; toss with salad.

[Salad can be covered and refrigerated for up to 4 hours.]

Serve in red cabbage leaf or spooned into a tomato that's been quartered
almost to the base and separated.

Per Serving: about 415 calories, 37 g protein, 15 g fat, 37 g carbohydrate
High source fibre, good source iron.

Source: Canadian Living magazine, Sep 94 Presented in article "Straight
From The Cob" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini