Chicken Curry Stir-Fry Salad

A cool salad composed of crisp apples, dried cranberries and a delicate curry flavor is topped with a warm chicken mixture for one outstanding main dish.


  • 1/2   lime
  • 3/4 cup (175 mL) ranch salad dressing
  • 1 tsp (5 mL) curry powder
  • 1   garlic cloves, pressed
  • 1 large Granny Smith apple
  • 1 medium carrot, peeled and cut into julienne strips
  • 1 pkg (10 oz/300 mL) fresh baby spinach leaves
  • 1 small red bell pepper, diced
  • 1/2 small red onion, sliced into thin wedges
  • 1/2 cup (125 mL) sweetened dried cranberries
    Chicken Mixture
  • 1 lb (500 g) boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes
  • 2 tbsp (30 mL) snipped fresh cilantro
  • 1/4 cup (50 mL) toasted sliced almonds, coarsely chopped


  1. For dressing, juice lime half into Classic Batter Bowl using Citrus Press. Add salad dressing, curry powder and garlic pressed with Garlic Press; whisk until well blended and set aside.

  2. For salad, using Apple Peeler/Corer/Slicer, core and slice apple, leaving peel on; cut into small pieces. Cut carrot into julienne strips using Julienne Peeler; cut strips into 2-inch pieces. Place spinach, apple, carrot, bell pepper, onion and cranberries in Stainless (4-qt.) Mixing Bowl; refrigerate until ready to serve.

  3. For chicken mixture, flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Lightly spray Stir-Fry Skillet with canola oil using Kitchen Spritzer. Heat over medium-high heat 1-3 minutes or until shimmering. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins 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.


  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 250, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 15 g, Protein 16 g, Sodium 290 mg, Fiber 2 g

Cook's Tips:

To flatten chicken breasts, place them individually into a resealable plastic food storage bag and add 1 teaspoon of water. The water will keep the chicken from tearing and sticking to the bag.

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