Bombay Greens

Directions

1. 1
   Mix 1-1/2 cups of the dressing (or 1/4 cup of the dressing for trial recipe) and curry powder.
2. 2
   Pour evenly over chicken in non-reactive dish; cover.
3. 3
   Refrigerate several hours or overnight to marinate.
4. 4
   Remove chicken from marinade; discard marinade.
5. 5
   Grill chicken over medium-high heat until cooked through (165F), turning once.
6. 6
   Cool chicken; chop or cut into strips.
7. 7
   For each serving: Cover serving plate with 2 cups of the spinach; top with about 1/2 cup of the chicken, 1/4 cup each of the red peppers and cucumbers and 1 Tbsp.
8. 8
   each of the almonds and raisins.
9. 9
   Drizzle with 2 Tbsp.
10. 10
    of the remaining dressing.