Chicken Curry Salad

A long time ago, we used to eat a variation of this salad. It was one of my sister's favorites, but I honestly don't remember being that thrilled by it...& I have no idea why. Tonight we wanted chicken and salad, which got me thinking about this dinner. With some modifications, it became allergy-friendly for our house, and is not only easy to prepare, but absolutely delicious! Now I'm really confused why it wasn't a favorite as a kid, it's definitely going to be a new regular around here.

Chicken Curry Salad

1 pound chicken breasts

2 tablespoons coconut oil

salt and pepper to taste

salad greens

1 green onion, chopped

1 bunch asparagus


1 cup vegenaise

1 lemon, juiced

2 teaspoons curry powder

1 teaspoon dried basil

salt and pepper to taste

1. Heat the coconut oil in a medium pan, then add thinly sliced chicken breast. Cook over medium heat, until done. Season with salt and pepper, to taste.

2. Cut the ends of asparagus off. Steam for a few minutes.

3. Prepare dressing- place vegenaise, lemon juice, curry powder, basil, salt and pepper in a vitamix. Blend until smooth.

4. Place salad greens on plate, top with steamed asparagus, cooked chicken, green onions and curry dressing.

5. Enjoy!

Breanna PetersonComment