1 Tbsp. natural cocoa powder (not Dutched)
2 tsp. ground cumin
2 tsp. curry powder
1 tsp. ground paprika
1/4 tsp. salt
1 skinless and boneless chicken breast (1 lb.) cut in 4 pieces
4 cups baby lettuce, or mesclun greens
4 cups baby spinach
1 Fuji apple, cored, cut in thin wedges
1 yellow bell pepper, cut in 1/2 inch strips
12 red seedless grapes, halved
1/2 cup low-fat ranch dressing
Preheat the oven to 350 degrees.
On a small plate, mix the cocoa, cumin, curry powder, paprika and salt with a fork until well combined. Dredge the chicken pieces in the mixture, coating them well. Arrange the chicken on a baking sheet.
Bake the chicken until it is white in the center at the thickest part, 25 minutes. Set aside. Combine the lettuce and spinach, and divide the greens among four plates. Arrange the apple slices on top of the greens. Add the pepper strips, then the grapes. Cut the chicken crosswise into 1/2β slices. Arrange one-fourth of the chicken on each salad. Drizzle two tablespoons dressing over each salad, and serve.