Curried Chicken and Corn Salad

1 cup sour cream or plain yogurt
2 tablespoons mango chutney
1 tablespoon curry powder
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked chicken breasts, shredded
2 cups cooked corn kernels
1 green bell pepper, chopped
1 cup tomatoes, seeded and chopped
2 scallions, chopped
6 cups lettuce, shredded

1. In a large mixing bowl, combine the sour cream, chutney, curry powder, vinegar, salt and pepper. Mix well.
2. Add chicken, corn, green pepper, tomatoes and scallions. Toss until well mixed.
3. Refrigerate until serving time; at least 2 hours. Serve on a bed of lettuce.