Looking for a healthy salad option that won’t bore your taste buds? This tropical curry chicken salad presents some wonderfully exotic flavors. It’s a tangy treat that serves as a refreshing option for your regular dinner salad. Plus, it is a great meal to throw together at the last minute and requires few ingredients.
Fight against the gloomy skies with a fresh recipe that packs almost half your daily vitamin Cnutritional needs. For a biting boost of spice, add in 1/4 teaspoon of cayenne pepper or one raw, chopped jalapeno to the mix. If you find yourself with leftover salad, bag that bad boy up in the fridge and roll it the following day in a small wheat tortilla as a tasty on-the-go lunch wrap.
Ingredients
1 large chicken breast, skinless, boneless
1 tbsp. olive oil
1/2 cup plain yogurt
Juice of 1 lime
1 tsp. curry powder
1 can tropical fruit, packed in juice
1 pre-cut bag mixed greens
1/2 cup crispy chow mein noodles
Salt and fresh-ground black pepper
Preheat oven to 350 degrees. Rub chicken with olive oil and lightly salt and pepper. Place in center rack of oven on a baking sheet covered in tin foil. Bake chicken 20–30 minutes, until juices run clear when breast is pierced.
Meanwhile, in a large bowl, mix together yogurt, the juice of one lime, curry powder, 1/2 teaspoon salt and drained tropical fruit.
When chicken is fully cooked, remove and let cool for 5 minutes. Slice chicken into one-inch cubes, then toss with other ingredients until coated. Portion mixed greens into salad bowls and top with tropical curry chicken mixture.
Bon appétit!