Grilled Curry Chicken Salad
In my attempts at eating more healthily, I’ve come up with this very simple recipe. It features lean chicken, nutrient-rich spinach, and a small amount of fats for flavor.
1 chicken breast
1 tbsp good curry powder
pinch of salt
1 tsp olive oil
3 c spinach (more or less as you like)
1 green onion
Any other vegetables you like
2-3 tbsp toasted sliced almonds
2 tbsp curried ranch dressing
Mix the curry powder and salt together. Coat the chicken breast in the mixture (like a dry rub). You can let it set for a while to let the flavor sink in or just move on to the next step.
When you’re ready to cook the chicken, brush or spray (if you have an olive oil sprayer) the chicken with a light coat of olive oil. Put the chicken on the grill and cook through.
Meanwhile, on a plate or in a bowl, make a bed with the spinach, top with the green onions and whatever other veggies you’ve decided to use (I like slicing some Thai chili peppers for some more heat). When the chicken is finished, slice it and spread it on top of the spinach. Finally, lightly drizzle the dressing on the salad then spread on the almonds.
That’s it. Enjoy.