Curried Corn And Chicken Salad

3 c Corn kernels, cooked

2 c , cooked, cubed

1 c Red cabbage, shredded

-or coarsely chopped tomato 1 Sweet green pepper, chopped

1 Carrot, diced

1/3 c Red onion, chopped

--DRESSING

-- 1/2 c Plain yogurt

1/4 c Light mayonnaise

1 ts Curry powder

1 ts Brown sugar

1 ts Cider vinegar

1/2 ts Ground cumin

1/2 ts Salt

1/2 ts 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