I first tried this at a Pampered Chef party and loved it. I've made it so many times since then. It's great for luncheons with the girls or even for dinner. So many different flavors bursting in your mouth!
Chicken Curry Stir-Fry Salad
½ c. Ranch salad dressing
1 T. lime juice
1 t. curry powder
1 garlic clove, minced
1 lg. Granny Smith apple, chopped with peel on
1 med. Carrot, grated or juilenned
1 pkg. (10-oz.) fresh baby spinach leaves
1 sm. red bell pepper, diced
½ sm. red onion, sliced into thin wedges
½ c. sweetened dried cranberries
1 lb. boneless, skinless chicken breasts
2 T. fresh cilantro, sniped
¼ c. toasted sliced almonds, coarsely chopped
For dressing: In a bowl, combine salad dressing, lime juice, curry, and garlic. Whisk until well blended and set aside.
For salad: Place all salad ingredients in a bowl and toss.
For chicken mixture: Flatten chicken to ½-inch thickness; cut into ½-inch cubes. Heat skillet over medium-high heat. Lightly spray skillet with oil. Add chicken in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Turn and stir-fry 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 enough dressing to coat; top with chicken mixture and almonds.
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