Chicken Curry Layer Salad
Elevate your salad game with this vibrant and flavorful Chicken Curry Layer Salad—a show-stopping dish that's as visually stunning as it is delicious! Featuring tender, curry-rubbed chicken breasts layered atop crisp romaine lettuce, juicy tomatoes, refreshing cucumber, and a hearty bed of quinoa, this recipe is a harmonious blend of bold spices and wholesome textures. A creamy Greek yogurt dressing infused with garlic and zesty lemon juice adds a luscious finishing touch, while fresh cilantro and crunchy sliced almonds provide the perfect garnish. With just 20 minutes of prep time, this layered salad is ideal for meal prepping or serving as a centerpiece at your next gathering. Packed with protein, fiber, and irresistible flavor, this dish is a satisfying, healthy option sure to impress.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 teaspoons Curry powder
- 2 tablespoons Olive oil
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 piece Garlic clove
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Romaine lettuce
- 1 cup Cucumber
- 1 cup Tomatoes
- 0.25 cup Red onion
- 1 cup Cooked quinoa
- 2 tablespoons Fresh cilantro
- 2 tablespoons Sliced almonds
Instructions
Begin by preparing the chicken. Rub the chicken breasts with 2 teaspoons of curry powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes on each side or until cooked through. Remove from the skillet and let rest before slicing into thin strips.
In a small bowl, prepare the yogurt dressing by combining 1 cup of Greek yogurt, 2 tablespoons of lemon juice, and 1 minced garlic clove. Mix well and set aside.
Prepare the vegetables: chop 2 cups of Romaine lettuce, dice 1 cup of cucumber, dice 1 cup of tomatoes, and thinly slice 0.25 cups of red onion.
In a large glass bowl or trifle dish, begin layering the salad. Start with a layer of chopped Romaine lettuce at the bottom.
Add a layer of diced cucumber, followed by diced tomatoes, and sliced red onion.
Spread 1 cup of cooked quinoa evenly over the vegetable layers.
Top the quinoa with the sliced curry chicken breasts.
Drizzle the prepared yogurt dressing over the top of the chicken layer.
Garnish the salad with 2 tablespoons of freshly chopped cilantro and 2 tablespoons of sliced almonds for a bit of crunch.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
