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
Rated 5.0 stars by 1 users
Category
Main Dish
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Level
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
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2 chicken thighs
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1 yellow onion, sliced
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¼ cup organic dijon mustard
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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.
Recipe Note
Save half of this for the next day. This meal prep method works for people who enjoy cooking a bit more, like myself! It’s great because it’s very little effort to make extra and save it for later!
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.