|Serves||6 to 8|
|Prep Time||20 minutes|
I loved this salad at first bite when my friend Colleen made it. Spicy, sweet, creamy, and crunchy, it’s a wonderful combination of flavors and textures. Serve it in pita bread for a sandwich, or over greens as a salad.
|½||cup mayonnaise (I like Best Foods)|
|½||cup low-fat yogurt|
|¼||cup finely chopped shallot|
|1||Tbsp. freshly squeezed lemon juice|
|1||Tbsp. hot curry powder|
|~||Big pinch of salt|
|4||cups cooked chicken (2 large breasts, roasted, grilled, or poached), cooled and cut into ½-inch pieces|
|2||cups green grapes, halved|
|¾||cup chopped celery|
|1||can (11 ounces) mandarin oranges, drained|
|1||cup slivered almonds, toasted|
|~||Salt and pepper to taste|
|~||Pita bread or salad greens, to serve|
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