Curried corn salad

750 ml corn kernels, cooked or canned (3 cup)

500 ml cooked chicken, cubed (2 cup)

250 ml red cabbage, shredded (1 cup)

1 green pepper, chopped

1 carrot, diced

75 ml red onion, chopped (1/3 cup)

125 ml plain yogurt (1/2 cup)

50 ml mayonnaise (1/4 cup)

5 ml curry powder (1 tsp)

5 ml packed brown sugar (1 tsp)

5 ml cider vinegar (1 tsp)

2 ml ground cumin (1/2 tsp)

2 ml salt (1/2 tsp)

2 ml pepper (1/2 tsp)

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

In a small bowl; whisk together yogurt, mayonnaise, curry powder, sugar, vinegar, cumin, salt and pepper. Toss with salad.

Serves 4