Moist chicken tossed with juicy apples, bell peppers, carrots, and creamy cashews in a tangy curry yogurt sauce
1lbboneless chicken breasts
2red bell pepperssliced
½cupchopped green onions
2granny smith applespealed, cored and diced
¾cupunsweetened greek yogurt
6ouncesby weight baby spinach or 4-6 sandwich rolls
Preheat oven to 350 degrees F. Cut chicken into bite-sized pieces. Toss chicken pieces in olive oil and garlic, arrange in a single layer in a baking dish, cover in foil, and bake until cooked through, about 20 minutes. Let cool completely.
Whisk together all dressing ingredients. Set aside.
In a large bowl toss chicken with peppers, green onions, carrots, apples, and cashews. Pour dressing over salad and stir gently until evenly coated.
Serve over a bed of baby spinach or on sandwich rolls. Store leftover salad in a sealed container in the frig.