Chicken Curry Salad
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Dressing
- 177.44 ml ranch dressing
- 14.79 ml lime juice
- 4.92 ml curry powder
- 1 garlic clove, pressed
-
Salad
- 1 large granny smith apple, sliced in small pieces
- 1 medium carrot, peeled & julienned
- 283.49 g baby spinach leaves
- 1 small red bell pepper, diced
- 1 small red onion, sliced into thin wedges
- 118.29 ml dried sweetened cranberries
-
Chicken Mixture
- 453.59 g boneless skinless chicken breast, flattened and cut into 1/2-inch cubes
- 29.58 ml snipped fresh cilantro
- 59.14 ml toasted sliced almonds, coarsely chopped
directions
- For dressing: Combine dressing ingredients, whisk until blended, set aside.
- For Salad: Combine all ingredients in bowl, set aside.
- 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.
- 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.).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A year or so ago my friend made this, both she and I lost the recipe and I googled it for half an hour and was so thankful to find it here! Made it for a family dinner last night and everyone raved. One of my favorite recipes and now I have it saved on my email, hard drive and have a hard copy! Thanks so much!
RECIPE SUBMITTED BY
sherrilljoy
Vancouver, WA
Pet peeve? Fake Crab