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Recipe Summary

prep:
10 mins
cook:
1 min
Servings:
4
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Ingredients

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Directions

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  • Heat vegetable oil in a medium-size nonstick skillet over medium-high heat. Add grated ginger, minced garlic cloves and curry powder to skillet and stir; cook 1 minute. Remove to a small bowl and stir in 2% Greek yogurt, skim milk, lemon juice and salt; stir.

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  • Place baby spinach in a large serving bowl and stir in cooked, shredded chicken, cashews and dried apricots. Toss with dressing and serve immediately.

Nutrition Facts

320 calories; total fat 9g; saturated fat 2g; cholesterol 68mg; sodium 595mg; carbohydrates 27g; fiber 5g; protein 35g.

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