Call on deli-roasted chicken or leftovers to make this chilled and crunchy salad. If you like, stir in a minced red serrano chile pepper before chilling.
Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
For dressing, stir together light mayonnaise dressing or salad dressing, yogurt, soy sauce, and curry powder 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.