Thai Curry Chicken Salad
User Reviews
5
Thai Curry Chicken Salad
Description
The Thai Curry Chicken Salad features boneless, skinless chicken breasts seasoned with a robust curry spice mixture that includes curry powder, onion powder, and crushed red pepper flakes. The chicken is pan-seared to develop a flavorful crust and then sliced. Fresh spring mix or baby spinach forms the base, topped with crisp red bell pepper, sliced cucumber, chopped red onion, and juicy pineapple pieces, which provide a bright, tropical element.
The dressing blends full-fat Greek yogurt with Dijon mustard, maple syrup, and lemon juice, creating a creamy, tangy sauce that complements the spices and sweetness in the salad. Once assembled, the salad offers a range of textures from crispy and crunchy to tender chicken, and a flavor profile featuring a balance of spicy, savory, sweet, and citrusy elements.
This salad works well as a light lunch or dinner and can be plated individually for a fresh, colorful presentation. Its combination of proteins, fruits, and vegetables makes for a satisfying yet bright meal, particularly suited to warm weather dining or when a refreshing dish is desired.
Ingredients
- 1 lb chicken breast boneless skinless
- ½ Tablespoon olive oil or avocado oil
- spring mix romaine lettuce or baby spinach
- 1 red bell pepper chopped
- 1 cucumber sliced
- 2 cups pineapple chopped, fresh
- 1 cup red onion chopped
Thai Curry Spice Rub
- 2 ½ Tablespoons curry powder
- ½ Tablespoon onion powder
- 2-3 teaspoons red pepper flakes crushed
- 1 ½ teaspoons salt sea salt
- 1 teaspoon parsley dried
Creamy Dijon Dressing
- ½ cup plain full-fat Greek yogurt
- 2 Tablespoons Dijon mustard
- 1 ½ Tablespoons maple syrup
- 1 Tablespoon lemon juice
- salt to taste
- black 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1 salad with dressing | |
| Calories | 372kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 43g | 86% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 106mg | 35% |
| Sodium | 1257mg | 52% |
| Potassium | 700mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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