Curried Chicken and Baby Spinach

1 tsp vegetable oil
1 tbsp grated ginger
2 minced garlic cloves
1-1/2 tsp curry powder
3/4 cup 2% Greek yogurt
1/4 cup skim milk
1 tsp lemon juice
1/2 tsp salt
12 oz baby spinach
4 cups cooked, shredded chicken
1/3 cup toasted and chopped cashews
1/2 cup chopped dried apricots

1. 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.

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

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.