Hot And Cold Curry Chicken Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups plain whole milk yogurt, preferably Greek

3 tablespoons curry paste

2 tablespoons honey

Grated peel and juice of 1 lemon or 2 limes

1 clove garlic, grated

One 2-inch piece fresh ginger, peeled and grated

1 rotisserie chicken, skin removed and meat chopped or shredded

1 mango, cut into small cubes

1 red bell pepper, seeded and chopped

1 small red onion, chopped

4 ribs celery, chopped

1/4 cup sliced or slivered almonds, toasted

Salt and pepper

Toasted pita or other flatbread, to pass around the table

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