Curried Chicken Salad

Name: Curried Chicken Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: Salad:; 4 boneless skinless chicken thighs; 1 5-6 oz boneless skinless chicken breast; 3 cloves Garlic smashed or minced fine; 1/2 sweet onion finely chopped; 1 pepper Jalapeno Pepper finely minced; 1/2 cup frozen peas rinsed and drained; 1 medium red bell pepper chopped; 5 large stalks of Celery chopped; Dressing:; 5 tbsp yellow Curry powder; 1 lemon zested and juiced; 1 tsp Salt; 2 tbsp fresh cracked black pepper; 2 tsp cayenne pepper (leave out if you don't like spicy food); 1 cup or single serving container coconut yogurt; 1 tbsp cage free mayonaisse; 1/2 bunch of cilantro chopped (garnish)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 8

Ingredients

Salad:4 boneless skinless chicken thighs 1 5-6 oz boneless skinless chicken breast3 cloves Garlic smashed or minced fine1/2 sweet onion finely chopped1 pepper Jalapeno Pepper finely minced1/2 cup frozen peas, rinsed and drained1 medium red bell pepper chopped5 large stalks of Celery choppedDressing: 5 tbsp yellow Curry powder 1 lemon zested and juiced 1 tsp Salt 2 tbsp fresh cracked black pepper2 tsp cayenne pepper (leave out if you don't like spicy food)1 cup or single serving container coconut yogurt1 tbsp cage free mayonaisse 1/2 bunch of cilantro chopped (garnish)

Directions

Preheat oven to 375 F. Lighty oil/spray a pan and place chicken thighs and chicken breast. Lightly season with about 1 Tblsp of the curry powder, a dash of salt and a dash of black pepper. Bake for 20-30 minutes or until meat is completely cooked. Cool in refrigerator. (Note you can use leftover grilled chicken, baked chicken or roasted chicken from the night before!). Chop into 1/2 - 1" pieces.

In a large bowl whisk together the dressing ingredients: curry powder, lemon zest, lemon juice, salt, pepper, cayenne pepper (optional), coconut yogurt and mayo.

Add chopped onion, jalapeno, red bell pepper, celery, garlic and chopped chicken. Stir to evenly coat all the salad ingredients. Garnish with cilantro.

Serve with a warmed whole wheat pita or on top of a pepper lettuce blend (arugula, baby kale, baby beet greens, romaine, endive).

Serving Size:�makes 8 1 1/2 cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 139.0
Total Fat: 4.5 g
Cholesterol: 42.1 mg
Sodium: 397.8 mg
Total Carbs: 12.5 g
Dietary Fiber: 4.2 g
Protein: 14.4 g

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