Curried Spinach Salad

    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.