Curry Chicken Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Keyword: Chicken, Level 1
Servings: 2


  • 2 chicken thighs
  • 1 yellow onion Sliced.
  • ¼ cup organic dijon mustard
  • 3 Tbsp curry powder
  • kale, sliced cabbage, radish Sprouts, cherry tomatoes, etc... anything from the Level 1 food list that you want in a salad


  • Pre-heat oven to 375°.
  • In a bowl, mix together chicken, onion, mustard and curry powder. Lay chicken and onions out on a pan lined with parchment paper or lightly coated with coconut oil.
  • Bake for 20 minutes and in the meantime…
  • Prep your salad, split between a bowl for today and a salad jar for the tomorrow.
  • This can be a bed of spinach, baby kale, sliced cabbage, radish sprouts… the more interesting and colorful you make it, the more induced you will be to eat it!
  • Pull chicken out, toss one thigh in with the salad in a big bowl, and enjoy!
    Put the other thigh in a jar with salad mix for tomorrow.

Health Coach Tip:

  • If you’re on level one – remove the skin from chicken to reduce the fat in this dish. It will allow your body to focus on burning excess fat on your body instead.
  • 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.
  • Make sure to put the extra food away BEFORE you eat, otherwise it will be tempting to keep eating it even if you’re not hungry.
Tried this recipe?Mention @betr_health or tag #betrmeals

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