✤1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
✤1 tbsp olive oil
✤2 tsp curry powder
✤1/2 tsp turmeric
✤1/2 tsp onion powder
✤1/2 tsp garlic powder
✤ salt, to taste
For the dressing:
✤1 cup (~227g) plain Greek yogurt
✤1 tbsp lime juice
✤1 tbsp (21g) honey
✤1 tbsp dijon mustard
✤1/2 tsp salt
✤1/4 tsp ground ginger
✤1/4 tsp garlic powder
✤1/4 tsp black pepper
For the salad:
✤3 medium carrots, shredded (~250g)
✤1/2 cup (80g) golden raisins
✤1/2 cup (60g) unsalted peanuts
✤2 tbsp chives, chopped
❖Take a clean large serving bowl and place it in the refrigerator to chill.
❖In a medium bowl, add the chicken and top with the oil & spices. Massage everything into the chicken well, then let marinate in refrigerator for 1 hour.
❖In a small bowl, whisk together all dressing ingredients and refrigerate until ready to use.
❖Heat a large skillet over medium heat. Add the chicken and cook, stirring occasionally, about 8 minutes or until golden brown and cooked through. Put the cooked chicken into the chilled large bowl and let cool.
❖Once cool, add all salad ingredients, then dressing and gently stir to combine.
