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1. Heat a medium nonstick skillet over medium heat. Coat chicken with cooking spray. Sprinkle with onion powder and garlic powder. Cook 4 to 5 minutes on each side or until no longer pink. Cool slightly; cut chicken into bite-size pieces.
2. In a medium bowl combine apple, green onion, and celery. Add the cooked chicken, raisins, and 1/4 cup almonds. Spoon Curried Salad Dressing over the salad and stir to cover all. Cover and chill 1 hour.
3. To serve, spoon 1/2 cup salad into each lettuce leaf and, if desired, sprinkle with additional almonds. Roll up.
1. Combine sour cream, curry, honey, ground ginger, and cayenne pepper. Stir until smooth. Set aside in the refrigerator.