Thai Curry Chicken Salad With Creamy Dijon Dressing
This recipe for a yummy Thai curry chicken salad with creamy dijon dressing from Brittany at EBF is a great option to spice up your usual salad routine. The recipe yields four large salad portions, with only 287 calories per serving.
For the salad:
4 boneless, skinless chicken breasts (3 to 4 ounces each)
Spring mix, romaine lettuce, or baby spinach
1 red bell pepper, chopped
1 cucumber, sliced
2 cups pineapple, chopped
1 cup red onion, chopped
Gomasio, to taste (optional)
For the spice rub:
2 1/2 tablespoons curry powder
1/2 tablespoon onion powder
2 to 3 teaspoons crushed red pepper flakes
1 1/2 teaspoons sea salt
1 teaspoon dried parsley
For the dressing:
1/2 cup plain greek yogurt
2 tablespoons good Dijon mustard
11/2 tablespoons maple syrup
1 tablespoon lemon juice
Salt and pepper, to taste
- Combine spice rub ingredients in a small bowl. Cover chicken breasts in spice rub.
- Cook seasoned chicken breasts in skillet with one teaspoon of coconut oil. Cook for about 10 minutes on each side. Remove from heat. Slice for salad when cool.
- Place dressing ingredients in a bowl or jar and combine well.
- Divide greens, cucumber, pineapple, bell pepper, and red onion on to four plates. Top with chicken and drizzle with dressing.
Click here to read the original recipe by Brittany Mullins for PopSugar.