Chicken Curry Salad


1 lb. cooked boneless, skinless chicken breast, 1-inch dice

1 tsp. vegetable oil

1 small onion, ½-inch dice

1 1/2 tsp. curry powder
6 oz. plain nonfat yogurt
2 TB fresh lime juice
1 c. jicama, peeled, ¼-inch dice
1 c. green seedless grapes, halved
1 c. red bell pepper, ¼-inch dice

2 stalks green onion, chopped
1/2 c. pecans, toasted


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