Needs time to marinate.
Place the chicken breasts and No-Fat Curry Dressing into a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, about 3-5 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice. Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce, spinach and cucumber into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, and strawberries. Gently toss the salad with the raspberry vinaigrette and serve immediately.
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