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Curry Chicken Salad

Food

Ingredients

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

Directions

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.

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