Curried Spinach Salad
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2 Chicken breasts, raw, whole, cut into thin strips
2 tablespoons oil
2 tablespoons soy sauce
6 cups spinach, torn
1 cup apple, chopped
1/4 cup peanuts
1/4 cup raisins

Dressing:
2/3 cup oil
1/2 cup maple-flavored syrup
1/2 cup cider vinegar
1 tblspoon instant minced onion
1 teaspoon curry powder
1 teaspoon prepared mustard
1/4 teaspoon salt

For Dressing: Combine all in blender. Blend 15 seconds. Chill 4
hours or overnight. Makes 1-2/3 cups dressing.

Saute chicken in oil after marinating in soy sauce. Drain and chill
4 hours or overnight.

For Salad: Combine spinach with 1 cup dressing or less if desired
and toss. Divide into 4 plates. Divide chicken, apple, peanuts,
raisins and place on top of spinach. Serve immediately with
additional dressing if desired. Serve with good crusty french bread.