Recipe serves 4

Spinach with chicken salad

10 oz spinach leaves
2-3 each green onion, thinly sliced
½-1 each red apple, diced
¼ cup dry roasted Spanish peanuts
¼ cup sweetened dry cranberries
½ lbs grilled chicken breast, cut into bite size
Salad dressing
tsp yellow curry powder
tsp salt
½ tsp sugar
½ tsp mustard
½ tsp soy sauce
1 Tbsp balsamic vinegar (Modena)
¼ cup vegetable oil

Preparation steps:
  1. Prepare salad dressing. Mix ingredients.
  2. Before serving toss salad with the dressing.
Picture of recipe

Take note!
  • Measurements:
    Baby spinach: 10 oz = 280 gram = about 12 cups

  • Use ½ cup walnuts instead of
    the ¼ cup dry roasted Spanish peanuts.
  • Use 1/8 cup olive oil and 1/8 cup water instead of
    the ¼ cup vegetable oil.