For dressing, juice lime half into a small bowl. Add salad dressing, curry powder, and garlic pressed using a garlic press; whisk until well blended and set aside

For salad, core and slice apple, leaving peel on; cut into small pieces. Cut carrot into julienne strips; cut strips into 2 inch pieces. Place spinach, apple, carrot, bell pepper, onion and cranberries in a large salad bowl; refrigerate until ready to serve.

For chicken mixture, flatten chicken to 1/2 inch thickness using flat side of meat tenderizer; cut into 1/2 inch cubes. Heat stir-fry skillet over medium high heat. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add cilantro and 1/4 cup of the dressing; toss to coat.

To serve, toss salad with remaining dressing. Transfer salad to a larger bowl. Top with chicken mixture and almonds. Serve immediately.

Variation: Chicken Stir-Fry with Rice

Omit salad ingredients. Prepare dressing as directed. Double the chicken mixture; prepare as directed, stir-fry chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice.