Many (myself included) recoil a little at the thought of curry. Just a little. Admit it. The perfect solution: a chicken curry salad that is high on taste and nutrition but low on intense aroma and labor. I adapted this recipe from my favorite Trader Joe's salad.
mango curry chicken salad1/2 lb organic chicken breast
organic greens (preferably arugula or spinach)
1/2-2/3 jar of Thai yellow/green ready-to-pour curry sauce
1/2-1 ripe mango cut into bite-sized pieces (or thawed from frozen)
1/2 c uncooked quinoa
1 to 1-1/4 c organic low-sodium chicken broth
1 small citrus fruit (preferably clementine or tangerine)
salt & pepper to taste
optional: pomegranate seeds
Cook quinoa in chicken broth in a small pot, per package instructions (usually 15 min after starts to simmer), and remove from burner to cool. While the quinoa cooks, slice chicken into bite-size pieces and lightly sprinkle salt and pepper on all sides. Coat a sauté pan with extra virgin olive oil and brown the chicken. Add curry sauce and simmer a few minutes to infuse the flavors. Make sure chicken is no longer pink then remove from burner to cool. While chicken cooks, wash the greens and place in a large serving bowl with mango and citrus fruit. Once the quinoa and chicken are completely cool, mix both into the greens. Sprinkle with pomegranate seeds.
Tips: You can save time by thawing frozen mango with the simmering sauce, and complete the cooling process in the fridge.
serves 2 (because it's always more fun when there's enough to share or have seconds)
l i v e e x u b e r a n t l y™
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