Hot and Cold Chicken Curry Salad
Experience the perfect harmony of flavors and textures with this Hot and Cold Chicken Curry Salad, a vibrant dish that combines warm, spiced chicken with crisp, refreshing vegetables. Succulent chicken breasts are seasoned with a tantalizing blend of cumin, turmeric, and curry powder, then pan-seared to golden perfection. Paired with a creamy, tangy yogurt and honey dressing, this salad comes alive with a medley of mixed greens, juicy cherry tomatoes, crisp cucumber, and slivers of red onion. Finished with a garnish of crunchy almond slices and fragrant cilantro, this meal is as nutritious as it is delicious. Perfect for a quick dinner or a light lunch, this salad offers the ultimate balance of hearty and fresh in every bite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 2 teaspoons Curry powder
- 2 tablespoons Olive oil
- 0.5 cup Greek yogurt
- 0.25 cup Mayonnaise
- 1 teaspoon Honey
- 1 tablespoon Fresh lemon juice
- 4 cups Mixed greens
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 0.25 cup Red onion
- 0.25 cup Almond slices
- 2 tablespoons Cilantro
Instructions
Season the chicken breasts with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of ground cumin, 0.5 teaspoon of ground turmeric, and 2 teaspoons of curry powder.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Cook the seasoned chicken breasts for 6-8 minutes on each side, or until fully cooked with an internal temperature of 165°F (74°C). Remove from the pan and let rest for 5 minutes.
While the chicken is cooking, prepare the dressing by whisking together 0.5 cup of Greek yogurt, 0.25 cup of mayonnaise, 1 teaspoon of honey, and 1 tablespoon of fresh lemon juice in a small bowl. Set aside.
Wash and dry 4 cups of mixed greens. Slice 1 cucumber into thin rounds, halve 1 cup of cherry tomatoes, and thinly slice 0.25 cup of red onion.
In a large mixing bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion. Toss gently to combine.
Slice the rested chicken breasts into thin strips.
To assemble the salad, divide the mixed greens and vegetables between two plates. Arrange the warm chicken slices on top.
Drizzle the prepared dressing over the salad, then garnish with 0.25 cup of almond slices and 2 tablespoons of fresh chopped cilantro.
Serve immediately, enjoying the contrast of warm spiced chicken and cool, crisp vegetables!
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 20.9 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2287 mg | 49% | |
*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.
