As we head into spring, our cravings can get caught between the hearty meals we’ve known all winter and the refreshing flavors we want to taste on warmer days. This Curry Chicken Salad marries these two tastes perfectly into a versatile springtime dish.
Crisp Mint Meets Flavorful Curry Chicken Salad
Your first bite will explode with curry’s earthy subtle spices, a touch of sweetness from the dates, and beautifully rounded off by cooling cucumber, mint, and tart green apples. Curry powder contains curcumin -- a powerful antioxidant and anti-inflammatory compound found in turmeric.
The effects of curcumin have been studied for their ability to prevent disease and slow the aging process. Adding curry or turmeric powder to your meals works synergistically with a cleanse program to reduce inflammation in the body, boost brain power, and support liver function.
Curry Chicken Salad On-the-Go!
We suggest cooking a few chicken breasts in advance of a busy work week -- especially if you have a family of picky eaters. High-quality organic chicken is a diverse protein that can be customized quickly to suit any preference. With your pre-cooked chicken on hand, this salad can be tossed together in five minutes, flat.
Alkalizing lemon helps the ingredients hold overnight, making it perfect for prepping the night before a busy morning and we might argue it’s even tastier the next day for topping a salad or bowl of quinoa or packed in a sandwich for a non-nonsense school lunch filled with exotic flavors and nutritional benefits.
A Heart-Healthy Curry Twist on a Classic Chicken Salad
Normally made with store-bought mayonnaise, chicken salad isn’t always a dish we qualify as heart-healthy. In our Clean version of Curry Chicken Salad, we’ve replaced mayonnaise with blended good fats from avocados and olive oil, great sources of Omega-3’s for further reducing inflammation in the body.
Avocados are a great source of potassium (even more than bananas) and they are rich in water, fiber, and protein and contain over 20 other crucial nutrients like Folate, Vitamin-C, and Vitamin-K.
Our Curry Chicken Salad can be served over your favorite grain, in lettuce cups, or eaten solo – making it a versatile meal you’ll find yourself returning to all Spring long.
Curry Chicken Salad
- 2 chicken breasts
- 3 large dates
- 1⁄2 cucumber
- 1⁄2 apple
- 10 mint leaves
- 1⁄4 cup almonds
- 1⁄2 avocado
- 1⁄2 lemon
- 2 tablespoons olive oil, plus more for cooking chicken
- 1⁄2 teaspoon curry powder
- Cayenne pepper, to taste
- Sea salt and pepper
Prep-time: 10 minutes
Cooking time: 15 minutes
Rinse the chicken and dry well. Season both sides with salt and pepper.
Heat a pan over medium heat, with just enough olive oil to lightly coat. When oil is shimmering, add chicken breasts. Cook until no pink remains, turning halfway through (8 to 12 minutes). Set chicken aside to cool.
Cut cooled chicken into cubes. Small-dice the dates. Medium-dice the apples and cucumbers. Roughly chop the mint leaves and almonds. Halve the avocado and lemon.
In a blender or food processor, combine avocado, olive oil, curry powder, a dash of cayenne, and salt and pepper to taste. Blend until fully combined, optionally adding more olive oil to reach desired consistency.
Place all ingredients in a large bowl and toss until fully combined.
Serve immediately over your favorite grain or leafy green, or refrigerate covered for up to a day.
Recipe and photos by Kaitlyn Noble
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