Curried Chicken Spinach Salad with Maple Dressing
Submitted by benv
Tender soy-marinated chicken strips top fresh spinach with tart apples, crunchy peanuts, and sweet raisins, all tossed in a maple curry vinaigrette that’s sweet, tangy, and warmly spiced.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis salad brings together sweet and savory in every forkful.
The chicken marinates in soy sauce, gets sautéed until golden, then chills overnight so the flavors deepen.
Meanwhile, the maple syrup dressing mingles with curry powder and apple cider vinegar, creating a vinaigrette that clings to every leaf and makes spinach salad anything but boring.
Pro Tips
- Marinate and chill the dressing and chicken overnight for the best flavor development
- Use a tart apple like Granny Smith for contrast against the sweet maple dressing
- Dress the spinach lightly so it doesn’t get soggy, serving extra dressing on the side
- Toast the peanuts briefly for extra crunch and nutty flavor
- Serve with crusty French bread to soak up any leftover dressing
Variations
- Vegetarian swap: Replace chicken with crispy baked tofu or chickpeas
- Grain bowl style: Serve over quinoa or brown rice for a heartier meal
- Fall twist: Add roasted butternut squash cubes and dried cranberries
Ingredients
Directions
For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours or overnight.
Sauté chicken in oil after marinating in soy sauce.
Drain and chill 4 hours or overnight.
For Salad: Combine spinach with 1 cup dressing or less if desired and toss.
Divide into 4 plates. Divide chicken, apple, peanuts, raisins and place on top of spinach.
Serve immediately with additional dressing if desired.
Serve with a good crusty french bread.
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