Chicken Curry Stir-Fry Salad

Dressing
3/4 cup ranch dressing
1 tbsp lime juice
1 tsp curry powder
1 garlic clove, pressed

Salad
1 large granny smith apple
1 medium carrot, peeled and julienned
2 package (10 ounces) fresh baby spinach leaves (or just use two 6 oz bags)
1 small red bell pepper, diced
1/2 small red onion, sliced into thin wedges
½ cup dried cranberries

Chicken Mixture
1 pound boneless skinless chicken breasts, flattened and cut into 1/2 inch cubes
2 tbsp snipped fresh cilantro
1/4 cup sliced almonds

Directions:
1. For dressing: in a small bowl, combine ranch, lime juice, curry powder and garlic; whisk until well blended and set aside.
2. For salad: core and slice apple, leaving peel on; cut into small pieces. Cut carrot into julienne strips. Place spinach, apple, carrot, bell pepper, onion and cranberries in a large bowl and refrigerate until ready to serve.
3. For chicken mixture: cook chicken in a skillet; when finished, remove another bowl, add 1/4 cup of dressing and toss to coat.
4. To serve: toss salad with remaining dressing; top with chicken mixture and almonds; serve immediately. (It will keep for up to two days in the fridge for leftovers.)

Variation:
Omit salad ingredients. Prepare dressing as directed in step 1. Double the chicken mixture; prepare as directed in step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice.