Curry Chicken Salad

by | Jun 28, 2020

Ingredients

  • 1 lb boneless skinless chicken breasts (3-4 oz. each)
  • 8 cups Spring mix, romaine, baby spinach or other greens of choice! 
  • 1 medium red bell pepper (chopped)
  • 1 cucumber sliced
  • 2 cups fresh or frozen pineapple
  • 1 cup red onion(chopped)

For the Chicken Rub:

  • 2 ½ tablespoons curry powder
  • ½ teaspoons onion powder
  • 3 teaspoons crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1 teaspoon dry or fresh parsley

Directions

 Combine curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create a rub for the chicken.  Use as much of the rub to cover each breast. (remember it has a kick!)

  1.   Heat 1 teaspoon of coconut oil in a skillet over medium heat.  Place the seasoned chicken breasts in a skillet and cook for 10 minutes on each side.  Remove from heat and let cool completely.
  2.   Slice chicken for topping salads.
  3.   Divide all your greens, red bell pepper, cucumbers, pineapple, and red onion onto four plates or containers.
  4.   Top with Creamy Dijon Mustard Dressing.
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