Thai Curry Chicken Salad

Name: Thai Curry Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: ***For the chicken:***; 2 1/2 tablespoons curry powder; 1/2 tablespoon onion powder; 2 teaspoons crushed red pepper flakes; 1 1/2 teaspoons sea salt; 1 teaspoon dried parsley; 4 (4-ounce) chicken breasts, boneless and skinless; 1/2 tablespoon olive oil; ***For the Dijon dressing:***; 1/2 cup Greek yogurt; 2 tablespoons Dijon mustard; 1 1/2 tablespoons maple syrup; 1 tablespoon lemon juice; kosher salt, to taste; pepper, to taste; ***For the salad:***; baby spinach or spring mix, to taste; 1 red bell pepper, chopped; 1 cucumber, sliced; 2 cups fresh pineapple, chopped; 1 cup red onion, chopped

Chicken Stove-Top Thai

Time: 30 minutes

Yield: 4 servings

About

Your usual salad is about to get a little spicier! Thai Curry Chicken Salad takes you on a trip to a bowlful of fresh greens, tender veggies, and juicy pineapple, topped with some curry-and-crushed-red-pepper-seasoned chicken... and it really brings the flavor. Drizzled with a creamy, tangy dressing to cool things off a bit, we're declaring there are no boring salads allowed ever again! Thai Curry Chicken Salad is too yummy and exciting to choose anything else!

Ingredients

For the chicken:
2 1/2 tablespoons curry powder
1/2 tablespoon onion powder
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sea salt
1 teaspoon dried parsley
4 (4-ounce) chicken breasts, boneless and skinless
1/2 tablespoon olive oil
For the Dijon dressing:
1/2 cup Greek yogurt
2 tablespoons Dijon mustard
1 1/2 tablespoons maple syrup
1 tablespoon lemon juice
kosher salt, to taste
pepper, to taste
For the salad:
baby spinach or spring mix, to taste
1 red bell pepper, chopped
1 cucumber, sliced
2 cups fresh pineapple, chopped
1 cup red onion, chopped

Directions

Step 1 -In a small bowl, combine the curry powder, the onion powder, the red pepper flakes, the sea salt, and the parsley.

Step 2 -Thoroughly rub each of the chicken breasts with the spice mixture.

Step 3 -In a skillet over medium heat, add the oil.

Step 4 -Place the seasoned chicken breasts in the heated oil and cook until they reach an internal temperature of 165 degrees F, about 10 minutes on each side.

Step 5 -Transfer the cooked chicken breasts to a cutting board and let them cool slightly.

Step 6 -Slice the cooled chicken breasts.

Step 7 -While the chicken breasts are cooking, in a bowl, add the Greek yogurt, the Dijon mustard, the maple syrup, the lemon juice, the kosher salt, and the pepper and whisk to combine.

Step 8 -Equally divide the baby spinach, the bell peppers, the cucumbers, the chopped pineapple, and the red onions between four bowls.

Step 9 -Evenly top each of the salads with the sliced chicken and drizzle them with the dressing.

Step 10 -Serve.

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