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Heat canola oil in a nonstick skillet.
Sauté chicken for 3 minutes over medium-high heat.
Add onion, sauté until translucent.
Stir in curry powder.
Sauté 1 minute over low heat.
Remove chicken mixture from pan and place in refrigerator to cool completely.
While chicken cools, combine yogurt, lime juice, jicama, grapes, pecans, and red pepper.
When chicken is cold, add to yogurt mixture.