5 from 15 votes
Thai Curry Chicken Salad
Thai Curry Chicken Salad combines spiced, pan-seared chicken breasts coated in a homemade curry rub with fresh, crunchy vegetables like red bell pepper, cucumber, and red onion. Pineapple adds a sweet, juicy contrast balanced by a creamy Dijon yogurt dressing. This salad is colorful and textured, offering a balance of savory, sweet, and tangy notes with a bit of heat from red pepper flakes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
372 kcal
Course:
Salad
Cuisine:
American
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 372
% 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.