Madras Chicken Spinach Salad Courtesy Of: Califonria Cling Peach Board Madras Chicken Spinach Salad Serves 4 Salad 398 mL or 14 oz Sysco Imperial peach slices in light syrup, well drained 142 g or 5 oz Baby spinach, lightly packed 500 mL or 2 cups Cooked chicken, cubed 1 Celery stalk, thinly sliced 125 mL or 1/2 cup Red onion, thinly sliced 1 Avocado, pitted, peeled and sliced 50 mL or 1/4 cup Pecans pieces, preferably toasted Dressing 125 mL 1/2 cup Plain yogurt 15 mL or 1 Tbsp Milk and lemon juice, each 10 mL or 2 tsp Honey 5 mL or tsp Bottled Indian curry paste 2 mL or 1/2 tsp Curry powder Generous pinches of salt and pepper 1. In a large salad bowl, toss spinach with peaches, chicken, celery and onion.
2. In another bowl, whisk yogurt with milk, lemon juice, honey, curry paste, curry powder, salt and pepper.
3. Toss dressing with salad. Add avocado and pecans and gently toss.