Elevate your chicken salad with a pop of curry and spice! This kale salad is loaded with protein, fiber and nutrients to keep you full, fit and on top of your culinary game.
Curried Chicken Salad
Ingredients
2 chicken breasts, baked or boiled, cooled and cubed
1 head Lacinato Kale, washed, deveined and chopped
½ c. olive oil
⅛ c. white wine vinegar
Kosher salt and freshly ground black pepper to taste
¼ c. chutney (optional)
3 Tbsp curry powder
1 c. diced celery
1 c. diced cucumber
¼ c. chopped scallions
¼ c. dried cranberries or golden raisins
1 c. Maple Sriracha Pecans (see recipe below)
Directions
- In a large salad bowl, combine the curry powder, chutney, salt, pepper, vinegar and whisk in the olive oil to emulsify it into the dressing.
- Add the chicken, celery, cucumber, scallions and cranberries (or raisins) to the bowl and stir well to coat each piece with the dressing. Do the same with the kale.
- Serve in a chilled salad bowl and top with the Maple Sriracha Pecans.
Maple Sriracha Pecans Recipe
Ingredients
1 c. pecan pieces
2 Tbsp maple syrup (sugar free ok)
1 Tbsp coconut oil
1 Tbsp Sriracha hot sauce
¼ tsp sea salt
Directions
- In a small bowl, stir together the maple syrup and sriracha and set it aside.
- Melt coconut oil in a large saute pan over medium heat so the oil doesn’t smoke. Add the pecan pieces and toast them, stirring occasionally until all sides are browned.
- Add the maple-sriracha sauce to the pecans and stir well to coat each piece. Cook until the mixture begins to adhere to the pecans (about 1-2 minutes).
- Remove immediately from the stove top, pour over a plate to cool and sprinkle with sea salt.
Lauren Rae
Dallas Fitness and Nutrition Coach
laurenraelife.com
