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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large mixing bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion. Toss gently to combine.

Step 6

Slice the rested chicken breasts into thin strips.

Step 7

To assemble the salad, divide the mixed greens and vegetables between two plates. Arrange the warm chicken slices on top.

Step 8

Drizzle the prepared dressing over the salad, then garnish with 0.25 cup of almond slices and 2 tablespoons of fresh chopped cilantro.

Step 9

Serve immediately, enjoying the contrast of warm spiced chicken and cool, crisp vegetables!

Nutrition Facts

Serving size	1058.8 grams (1058.8g)

Amount per serving	% Daily Value*
Calories	1439

Total Fat 98.60g	126%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 4.10g
Cholesterol 269mg	90%
Sodium 4770mg	207%
Total Carbohydrate 54.00g	20%
Dietary Fiber 9.80g	35%
Total Sugars 20.90g
Protein 88.60g	177%

Vitamin D 0IU	0%
Calcium 340mg	26%
Iron 11mg	60%
Potassium 2287mg	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.

Source of Calories

Fat: 60.9%

Protein: 24.3%

Carbs: 14.8%