Spinach Curry Salad Recipe
Ingredients:
Salad Ingredients:
2 Tbsps of Oil
2 Chicken breast fillets (raw); sliced thinly into strips
6 c of Spinach; torn
2 Tbsps of Soy sauce
1 c of Apple; sliced
1/4 c of Raisins
1/4 c of Peanuts
Dressing Ingredients:
1/2 c of apple Cider vinegar
1/2 c of Maple syrup
1 Tbsp of instant minced onion
2/3 c of Oil
1 Tbsp of Curry powder
1 tsp of Dijon mustard
Directions:
Prepare the dressing by combining all dressing ingredients in a food processor for about 15-30 seconds. Transfer this to a jar or a small bowl; and then let it cool in the fridge ’til ready to serve.
Meanwhile, marinate the breast fillets in soy sauce for about 2 hours, as well. When ready, stir-fry in oil. Remove from the heat once it is brownish in color; and then transfer to a large bowl with paper towel to drain excess oil. Refrigerate ’til ready to serve.
Meanwhile, prepare the salad by combining the torn spinach in a separate bowl with about a cup of dressing. Mix this well until spinach is evenly coated. Equally distribute this into 4 medium-sized salad platters.
Assemble the chicken on top of the salad. Sprinkle the sliced apple, raisins, as well as peanuts. Serve it with French bread, and extra dressing as needed.
>> Spinach Curry Salad Recipe