• 1 Rating

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.

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  • 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.

Nutrition Facts

231 calories; 9 g total fat; 2 g saturated fat; 71 mg cholesterol; 246 mg sodium. 13 g carbohydrates; 1 g fiber; 23 g protein; 21 RE vitamin a; 13 mg vitamin c; 40 mg calcium; 1 mg iron;

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