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Chicken with Curried Spinach Salad


The curry powder in the dressing and the shallots and apricots make this a special salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009


  • 4 boneless, skinless chicken breast halves
  • Coarse salt and ground pepper
  • 1/4 cup rice vinegar
  • 2 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons curry powder
  • 10 ounces baby spinach
  • 2 shallots, halved and thinly sliced
  • 1/2 cup dried apricots, thinly sliced


  1. Place chicken in a shallow 2-quart microwave-safe dish with a lid; season with salt and pepper. Cover, and microwave on high until opaque throughout, 10 to 12 minutes, turning chicken halfway through. Let cool briefly; slice crosswise.

  2. In a serving bowl, whisk vinegar, oil, Dijon, honey, and curry powder; season with salt and pepper. Add spinach, shallots, and apricots, and toss.

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