Steps:
- In large bowl, combine yogurt, mayo, garam masala and salt; mix until blended. Add chicken, celery, cranberries, almonds and onion; toss to coat well. Cover; refrigerate 30 min. or until ready to serve. NOTE: To toast the almonds, heat oven to 350F. Spread almonds on baking sheet; gake 5 to 7 min., or until golden brown.
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