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Curried Chicken Salad This salad was inspired by one of those gorgeous, colorful Bollywood flicks that offer a feast of singing, dancing, and romance. I love Indian food, as it was my first real introduction to all things curry. Only much later did I learn that turmeric, a typical spice in curries that gives them a yellow tint, has tremendous antitumor and antiinflammatory properties. And to think, I loved it just for its taste! Here, I was hankering for a swirl of flavors with an Indian feel. The chicken makes a great starting point because it’s full of protein and amenable to all sorts of accessorizing. In this case, the mango and raisins play delightfully off the curry spices. SERVES 6

1½ pounds roasted organic chicken 1 firm ripe mango, diced into ¼-inch pieces ¼ cup raisins or currants ¼ cup minced scallions, green part only 2 stalks celery, diced small ½ cup organic plain Greek-style yogurt ¼ cup mayonnaise 1 tablespoon freshly squeezed lime juice 1 tablespoon curry powder ½ teaspoon ground ginger ½ teaspoon sea salt 6 butter lettuce leaves, washed and dried ¼ cup slivered toasted almonds, for garnish ¼ cup chopped fresh cilantro, for garnish (optional) Chop the chicken into ½-inch pieces and put them in a bowl. Stir in the mango, raisins, scallions, and celery. Separately, whisk the yogurt, mayonnaise, lime juice, curry powder, ginger, and salt together. Add the yogurt mixture to the chicken and stir gently until thoroughly combined. Serve atop the lettuce leaves, garnished with the almonds and cilantro. Variations: If you don’t have a mango or aren’t a mango lover, this salad is wonderful with diced Fuji apples.

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