Salads are nice and refreshing, but they're not always very filling. Add chicken and that problem's solved. And although some salads aren't very exciting, the fruit and nuts on this one make it taste great.

chicken breast tenders (equivalent to 6-7 per person)
2 tsp. curry powder
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. garlic, minced
3 Tbsp. olive oil
4 cups of leafy salad greens
1 cup fresh strawberries, sliced
1 cup fresh pears or peaches, sliced
1 bottle of raspberry vinaigrette dressing
1 cup honey roasted nuts (any kind)

Marinate the chicken tenders for an hour in the curry powder, cinnamon, nutmeg, and olive oil. Place in a frying pan with the garlic and cook until no longer pink in the middle (about 10 minutes). Serve hot or chilled.

Divide the salad greens onto plates. Place the chicken tenders in the center of the greens. Surround with the fruit. Pour the salad dressing onto the salads. Sprinkle with nuts.

Serve with buttered corn muffins.

Servings: 4