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.
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.
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.
To serve, toss salad with remaining dressing. Top with chicken mixture and almonds and serve immediately.
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
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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