5.0 from 15 votes
Thai Chicken Salad with Red Curry Butternut Squash
This Thai Chicken Salad with Red Curry Butternut Squash is a hearty, yet lighter meal for fall days, and can also be served with grains.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 609 kcal
Course:
Salad
Cuisine:
Thai , American
Ingredients
For the roasted butternut squash and chicken:
- 1 medium butternut squash (cut into ¾-inch chunks––can substitute sweet potato or any other kind of winter squash like kabocha, acorn, etc.)
- 2 chicken breasts (bone-in, skin-on)
- 2 ounces Thai red curry paste (about 55g, or about 2 tablespoons)
- 2 tablespoons olive oil
- 2 tablespoons butter (melted)
- 1 1/2 teaspoons black pepper
For the salad:
- 1 cup mint leaves leaves
- 1 cup cilantro leaves
- Baby kale and baby mesclun greens
- 1 small red onion (sliced very thinly)
- 1 lime (juiced)
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 1 tablespoon honey or agave syrup
- 1 cloves garlic (minced)
- ⅓ cup olive oil
- salt (to taste)
Instructions
- Preheat the oven to 450 degrees F. Spread the butternut squash on the pan, leaving space for 2 chicken breasts in the center.
- Mix 2 ounces of Thai red curry paste with 2 tablespoons olive oil and 2 tablespoons of melted butter. Spoon a little less than half over the chicken breasts and spread evenly all over the chicken. Pour the rest over the butternut squash and toss to coat.
- Roast the butternut squash for 30 min. Turn the heat down to 350 degrees F. Place the marinated chicken breasts on the pan with the squash and continue to roast for 35 min (the internal temperature should read 165F).
- When the cooking time is almost complete, assemble the salad. Toss some torn mint, cilantro, and your preferred salad mix into a bowl with 1 small thinly sliced red onion.
- In a separate bowl, whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and ⅓ cup mild-flavored oil until it’s emulsified into a salad dressing. Season with salt to taste.
- Shred the chicken, and toss it with butternut squash, greens, and dressing for a warm Thai chicken salad.
- You can also simply enjoy the butternut squash and chicken with some hearty sauteed fall greens like kale or collards on the side!
Cup of Yum
Nutrition Information
Calories
609kcal
(30%)
Carbohydrates
50g
(17%)
Protein
29g
(58%)
Fat
35g
(54%)
Saturated Fat
8g
(40%)
Cholesterol
87mg
(29%)
Sodium
335mg
(14%)
Potassium
1751mg
(50%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
36415IU
(728%)
Vitamin C
92.6mg
(103%)
Calcium
225mg
(23%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 609
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 50g | 17% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 87mg | 29% |
| Sodium | 335mg | 14% |
| Potassium | 1751mg | 37% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 36415IU | 728% |
| Vitamin C | 92.6mg | 103% |
| Calcium | 225mg | 23% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.