–4 tenderloins or breast strips
–tomato sauce (1 small can, 8 ounces)
–salt and pepper
–Caesar salad dressing (bottled)
1 – Use a slow cooker, cooking all day long on low (or 4 hours on high). Pour in tomato sauce, 1 tablespoon of curry powder, 1 teaspoon of garlic powder (or to taste), 1 teaspoon of ginger, one-half teaspoon of cumin, one-fourth cup of water, a chopped onion, salt and pepper to taste. Stir well. Add chicken. Season with a drop of olive oil. Cut on cooker to low for all day.
2 – When ready to make final preparations, remove chicken from the cooker and use two forks to shred. Return chicken to slow cooker.
3 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish. Add two-third cup of water. Season with one-half teaspoon of salt and a drop of olive oil. Cook on high in the microwave for 3 minutes. Let stand at least 5 minutes.
4 – Place one-half package of romaine lettuce in mixing bowl. Sprinkle one-fourth package of feta cheese. Season with salt and pepper. Add 2 tablespoons of Caesar salad dressing and stir well. Chop an avocado and fold into the lettuce and feta.
5 – Add one-third cup of yogurt to the slow cooker and stir well. Remove from heat and serve immediately.
6 – Serve the salad as an appetizer. Serve the curried chicken on top of the white rice.
–chicken adapted from Real Simple; salad original.