Curried Spinach Salad

2 Chicken breasts, raw, whole, cut into thin strips
2 tbls. Oil
2 tbls. Soy sauce
6 cups Spinach, torn
1 cup Apple, chopped
1/4 cup Peanuts
1/4 cup Raisins
2/3 cup Oil
1/2 cup Maple−flavored syrup
1/2 cup Cider vinegar
1 tbls. Instant minced onion
1 teas. Curry powder
1 teas. Prepared mustard
1/4 teas. 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 a good crusty french bread.