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Curried Chicken Salad

June 19, 2012

1 orange

3 cups cubed cooked chicken (about 1 pound)

1-1/2 cups seedless red grapes, halved
1/2 cup chopped jicama
1 cup thinly sliced celery
1/4 cup mayonnaise
1/4 cup lemon-flavor yogurt
2 teaspoons soy sauce
1 teaspoon red curry paste
small papayas, peeled, bias-sliced in half lengthwise, and seeded (optional)
Fresh chives (optional)
1. Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
2. For dressing, stir together mayonnaise, yogurt, soy sauce, and curry paste in a small bowl. Pour dressing over chicken mixture; toss lightly to coat. Cover and chill for 1 to 24 hours.
If desired, serve in papaya halves and garnish with fresh chives. Makes 6 servings.
(Linked to Try A New Recipe Tuesday)

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