Chicken Curry Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3/4 cup ranch dressing
• 1 tablespoon lime juice
• 1 teaspoon curry powder
• 1 garlic clove, pressed
• 1 large granny smith apple, sliced in small pieces
• 1 medium carrot, peeled & julienned
• 10 ounces baby spinach leaves
• 1 small red bell pepper, diced
• 1/2 small red onion, sliced into thin wedges
• 1/2 cup dried sweetened cranberries
• 1 lb boneless skinless chicken breast, flattened and cut into 1/2-inch cubes
• 2 tablespoons snipped fresh cilantro
• 1/4 cup toasted sliced almonds, coarsely chopped

Recipe

• 1 for dressing: combine dressing ingredients, whisk until blended, set aside.
• 2 for salad: combine all ingredients in bowl, set aside.
• 3 for chicken mixture: heat skillet over medium-high heat, spray with non-stick cooking spray. add chicken to skillet in a single layer, cook without stirring for 2 minutes or until chicken starts to brown. stir-fry 2-3 minutes or until chicken is no longer pink, remove from heat. add cilantro and 1/4 cup of the dressing, toss to coat.
• 4 to serve, toss salad with remaining dressing, top with chicken mixture and almonds and serve immediately. (chicken mixture may also be served over rice instead of as a salad.).