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