Curried Chicken Salad With Jicama - cooking recipe

Ingredients

1 teaspoon canola oil
1 lb chicken breast, cut into 1-inch dice
1 cup diced yellow onion
1 1/2 teaspoons curry powder
6 ounces plain nonfat yogurt
2 tablespoons fresh lime juice
1 cup diced jicama, peeled
2 cups green seedless grapes, halved
1/2 cup toasted pecan pieces
1 cup diced red pepper

Preparation

Heat canola oil in a non-stick skillet.
Saute chicken for three minutes over medium-high heat.
Add onion, saute until translucent. Stir in curry powder. Saute one minute over low heat.
Remove chicken mixture from pan and place in refrigerator to cool completely.
While chicken cools, prepare remaining ingredients.
When chicken is cold, combine all ingredients.