Thai Fried Chicken with Spinach Salad 

3/4 lb boneless, skinless chicken breast tenderloins or cut into 2 inch wide strips
½ cup Trader Joe’s Yellow Curry Sauce
¼ cup almond meal

DIRECTIONS: Place chicken strips in glass dish or tupperware with lid. Pour curry sauce over chicken. Secure lid and shake to distribute sauce.  Let sit in refrigerator for 1/2hour or up to 2 days.  Either pour almond meal into separate dish, or put in a zippered sandwich bag. Individually pick up pieces of chicken and roll them in the almond meal in dish or place in bag and shake until coated. Place on skillet lightly misted with olive or grapeseed oil and cook on medium for 3-5 minutes depending on thickness of the chicken. Flip each piece over halfway through. Chicken is done when each piece is white throughout the middle and the outside is browned to your liking on the outside. Remove early for softer breading or longer for crispier and go easy on the sauce and oil used.