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    Chicken Curry Spinach Salad

    Submitted by Nancy Wilson, of Lima, Ohio

    Though this chicken salad feels like a spring dish to us, it's good any time of year, according to Nancy. "This salad is great for all four seasons," she writes.



    • ¾ cup ranch salad dressing
    • 1 Tbsp. lime juice
    • 1 tsp. curry powder
    • 1 garlic clove, pressed


    • 1 large Granny Smith apple
    • 1 medium carrot, peeled and julienned
    • 1 package baby spinach
    • 1 small red bell pepper, diced
    • ½ small red onion, sliced into thin wedges
    • ½ cup sweetened dried cranberries

    Chicken Mixture:

    • 1 lb. boneless, skinless chicken breasts, flattened and cut into ½-inch cubes
    • 2 Tbsp. snipped fresh cilantro
    • ¼ cup toasted sliced almonds, coarsely chopped



    Combine salad dressing, lime juice, curry powder, and pressed garlic. Whisk until well blended and set aside.



    Core and slice apple, leaving peel on; cut into small pieces. Cut carrot into julienne strips; cut into 2-inch pieces. Place apple, carrot, spinach, bell pepper, onion, and cranberries into large bowl. Refrigerate until ready to serve.


    Chicken Mixture:

    Heat skillet over medium-high heat. Add chicken to skillet in a single layer. Cook without stirring for 2 minutes or until chicken begins to brown. Stir-fry for 2-3 minutes or until chicken is no longer pink; remove from heat. Add cilantro and ¼ cup of the dressing; toss to coat. To serve, toss salad with remaining dressing. Top with chicken mixture and almonds and serve immediately.


    Serves 4 entrée salads or 8 side salads.