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!
Curry Chicken Salad
Curry Chicken Salad
2
10 minutes
20 minutes
Main Dish
level 1
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!
Ingredients
- 2 chicken thighs
- 1 yellow onion, sliced
- ¼ cup organic dijon mustard
- 3 tbsp curry powder
Directions
- Pre-heat oven to 375°.
- In a bowl, mix together the whole chicken thighs, sliced onion, Dijon mustard, and curry powder until the chicken is well coated.
- Lay the seasoned chicken and onions on a baking pan lined with parchment paper or lightly coated with coconut oil.
- Bake for 20 minutes, or until the chicken is fully cooked through and tender.
- While the chicken is baking, prepare your salad base: use a mix of spinach, baby kale, sliced cabbage, radish sprouts. Whatever colorful, crunchy greens you like!
- Once the chicken is done, let it cool slightly, then cut or shred one thigh and mix it with the salad in a large bowl. Enjoy immediately.
- Store the second cooked chicken thigh (whole or sliced) with the remaining salad mix in a jar or container for tomorrow’s meal.
1 comment
The proportions seem off on this recipe. Three tablespoons (Tbsp) is too much for two thighs. Maybe is should be teaspoons (Tsp) instead. I made this and we all about choked. I will definitely be decreasing the curry to mustard ratio. I suggest revising this recipe.