Chicken Curry Salad

Yummy main-dish salad from my friend Karen with Pampered Chef.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• Dressing

• 3⁄4 cup  ranch dressing
• 1  tablespoon lime juice
• 1  teaspoon curry powder
• 1  garlic clove, pressed

• Salad

• 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

• Chicken Mixture

• 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

Directions

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.).