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Chicken-&-Pickled Ginger Salad with Curry Dressing
  • 2 cups cubed cooked chicken breast (about 8 ounces)
  • Curry Dressing
  • 5 cups torn romaine lettuce
  • ½ cup thinly sliced red onion
  • ¼ cup chopped pickled ginger
  • ¼ cup chopped dry-roasted cashews
  • 1 (11-ounce) can mandarin oranges in light syrup, drained
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