The Pampered Chef ®
Chicken Curry Stir-Fry Salad
Recipe
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Dressing
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| 1/2 lime |
| 3/4 cup ranch salad dressing |
| 1 teaspoon curry powder |
| 1 garlic clove, pressed |
Salad
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| 1 large Granny Smith apple |
| 1 medium carrot, peeled and cut into julienne strips |
| 1 package (10 ounces) fresh baby spinach leaves |
| 1 small red bell pepper, diced |
| 1/2 small red onion, sliced into thin wedges |
| 1/2 cup sweetened dried cranberries |
Chicken Mixture
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| 1 pound boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes |
| 2 tablespoons snipped fresh cilantro |
| 1/4 cup toasted sliced almonds, coarsely chopped | |
- 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.
- 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. Heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet with nonstick cooking spray. 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. Transfer salad to Simple Additions® Large Bowl. Top with chicken mixture and almonds and serve immediately.
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Yield: 8 servings or 16 sample servings
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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
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Cook's Tip: 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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Variation: Chicken Curry Stir-Fry with Rice: 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 prepared with Rice Cooker Plus.
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| © The Pampered Chef, Ltd., 2001 |
