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Bombay Chicken Quinoa Salad


1 ½ teaspoons curry powder
1 teaspoon sea salt
½ teaspoon ground cumin
1/4 teaspoon crushed red pepper
¼ teaspoon black pepper
Olive oil spray
1 lb boneless skinless chicken breasts, tempeh or beyond meat chicken strips
1 ½ cups cooked quinoa
1 mango, peeled, pitted and diced
2 stalks celery, trimmed and sliced thin
½ cup currants or raisins
4 scallions, trimmed and sliced
¼ cup almonds, toasted and chopped

2 tablespoons lemon juice
1 teaspoon maple syrup
½ teaspoon sea salt
1/2 teaspoon curry powder
1/8 teaspoon black pepper
3 tablespoons olive oil or chia gel



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