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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.