Thai Curry Chicken Salad
This Thai curry chicken salad combines fresh pineapple, veggies, thai curry chicken and a creamy dijon dressing. It's fresh, filling and packed with flavor! Gluten-free.
Servings: 4
Ingredients
- 1 lb boneless skinless chicken breasts
- ½ Tablespoon olive oil or avocado oil
- spring mix romaine lettuce or baby spinach
- 1 red bell pepper chopped
- 1 cucumber sliced
- 2 cups fresh pineapple chopped
- 1 cup red onion chopped
Thai Curry Spice Rub
- 2 ½ Tablespoons curry powder
- ½ Tablespoon onion powder
- 2-3 teaspoons crushed red pepper flakes
- 1 ½ teaspoons sea salt
- 1 teaspoon dried parsley
Creamy Dijon Dressing
- ½ cup plain full-fat Greek yogurt
- 2 Tablespoons dijon mustard
- 1 ½ Tablespoons maple syrup
- 1 Tablespoon lemon juice
- salt and pepper to taste
Instructions
- Combine the curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create the rub. Use as much of the rub as needed to cover each chicken breast. You may have a bit of the spice rub left over — just store any of the remaining non-contaminated spice mix in an airtight container for later use.
- Heat olive oil in a skillet over medium heat. Placed seasoned chicken breasts onto the skillet and cook for about 10 minutes on each side or until internal temperature reaches 165°F. Remove from heat and let sit for a few minutes to cool. Once cool, slice the chicken for the salads.
- While the chicken is cooking, place all ingredients for the dressing in a small jar or bowl. Whisk until combined and smooth and set aside.
- Divide your greens, bell pepper, cucumber, pineapple and red onion on to four plates. Top each with a portion of chicken. Drizzle a little dressing over each salad, then enjoy!
Nutrition
Serving: 1 salad with dressing | Calories: 372kcal | Carbohydrates: 31g | Protein: 43g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 106mg | Sodium: 1257mg | Potassium: 700mg | Fiber: 6g | Sugar: 19g