Curry Chicken Salad
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If you're looking for a tasty and unique twist on traditional chicken salad, give this chicken salad curry recipe a try! This flavorful curry chicken pairs perfectly with the tend a salad and added crunchy veggies. It's a satisfying meal that's perfect for a light lunch or dinner. Plus, it's easy to make and can be customized with your favorite toppings or add-ins. Trust us, once you give this chicken salad curry a try, you'll be hooked!
2 chicken thighs
1 yellow onion, sliced
¼ organic dijon mustard
3 tbsp curry powder
Pre-heat oven to 375°.
In a bowl, mix together chicken, onion, mustard and curry powder. Lay chicken and onions out on a pan lined with parchment paper or lightly coated with coconut oil. Bake for 20 minutes
Prep your salad, split between a bowl for today and a salad jar for the tomorrow.
This can be a bed of spinach, baby kale, sliced cabbage, radish sprouts… the more interesting and colorful you make it, the more induced you will be to eat it!
Pull chicken out, toss one thigh in with the salad in a big bowl, and enjoy! (Put the other thigh in a jar with salad mix for tomorrow.)
Health Coach Tip:
- If you’re on level one – remove the skin from chicken to reduce the fat in this dish. It will allow your body to focus on burning excess fat on your body instead.
- Save half of this for the next day. This meal prep method works for people who enjoy cooking a bit more, like myself! It’s great because it’s very little effort to make extra and save it for later.
- Make sure to put the extra food away BEFORE you eat, otherwise it will be tempting to keep eating it even if you’re not hungry.