Curried Chicken And Vegetable Salad - cooking recipe

Ingredients

1/2 c. nonfat plain yogurt
1 tsp. salt
1 (16 oz.) can red kidney beans, rinsed and drained
10 oz. cooked chicken, torn in shreds (2 c.)
1/2 c. fresh parsley, finely chopped
1/3 c. mayonnaise
1 1/2 tsp. curry powder
1/4 tsp. pepper
3 c. cooked cauliflower florets, drained
1/2 c. thinly sliced green onion

Preparation

Whisk in a large bowl until blended the yogurt, mayonnaise, curry powder, salt and pepper.
Add rest of ingredients and toss to mix and coat.