About
Your usual salad is about to get a little spicier! Thai Curry Chicken Salad takes you on a trip to a bowlful of fresh greens, tender veggies, and juicy pineapple, topped with some curry-and-crushed-red-pepper-seasoned chicken... and it really brings the flavor. Drizzled with a creamy, tangy dressing to cool things off a bit, we're declaring there are no boring salads allowed ever again! Thai Curry Chicken Salad is too yummy and exciting to choose anything else!
Ingredients
- For the chicken:
- 2 1/2 tablespoons curry powder
- 1/2 tablespoon onion powder
- 2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons sea salt
- 1 teaspoon dried parsley
- 4 (4-ounce) chicken breasts, boneless and skinless
- 1/2 tablespoon olive oil
- For the Dijon dressing:
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons maple syrup
- 1 tablespoon lemon juice
- kosher salt, to taste
- pepper, to taste
- For the salad:
- baby spinach or spring mix, to taste
- 1 red bell pepper, chopped
- 1 cucumber, sliced
- 2 cups fresh pineapple, chopped
- 1 cup red onion, chopped
Directions
Step 1 -In a small bowl, combine the curry powder, the onion powder, the red pepper flakes, the sea salt, and the parsley.
Step 2 -Thoroughly rub each of the chicken breasts with the spice mixture.
Step 3 -In a skillet over medium heat, add the oil.
Step 4 -Place the seasoned chicken breasts in the heated oil and cook until they reach an internal temperature of 165 degrees F, about 10 minutes on each side.
Step 5 -Transfer the cooked chicken breasts to a cutting board and let them cool slightly.
Step 6 -Slice the cooled chicken breasts.
Step 7 -While the chicken breasts are cooking, in a bowl, add the Greek yogurt, the Dijon mustard, the maple syrup, the lemon juice, the kosher salt, and the pepper and whisk to combine.
Step 8 -Equally divide the baby spinach, the bell peppers, the cucumbers, the chopped pineapple, and the red onions between four bowls.
Step 9 -Evenly top each of the salads with the sliced chicken and drizzle them with the dressing.
Step 10 -Serve.



























