Source: dLife

Curry vinaigrette dressing over chicken, mushrooms and spinach.

Servings

1 tbsp curry powder
1 lb boneless skinless chicken breasts , cut into 3/4 inch pieces
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
0.5 tsp black pepper
0.25 tsp salt
6 oz fresh baby spinach , washed
0.25 lb fresh mushrooms (med) , quartered
0.5 red onion

1 Cook the curry in a small dry nonstick pan over low heat for about 1 minute, stir often. Place on a plate to cool.
2 Spray a nonstick pan with nonstick cooking spray and place over medium high heat. Add in the chicken and thoroughly cook, about 8 minutes, turn often.
3 In the meantime, whisk together the vinegar, cooked curry powder, oil, pepper, and salt in a large bowl.
4 Add in the cooked chicken and the remaining ingredients, toss well to coat.

If you want to add crunch to this salad you could add 2 tablespoons of toasted pine nuts.