To make salad, in a medium bowl add cooked, shredded chicken, diced celery, diced Granny Smith apple, finely chopped red onion and slivered almonds. Mix well. Pour dressing over the salad, toss to combine.
To assemble, fill a bowl with spinach leaves, cooked quinoa and curried chicken salad. Garnish with cilantro. Enjoy!
Store any extra curried chicken salad in an airtight container in the refrigerator for 3 to 4 days.