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Curry Chicken Salad with Tahini Maple Dressing

salad

It’s no secret that I’ve been using my maple tahini dressing a lot lately (mostly to drizzle on top of my fall roasted veggies). But last night I made a really good, and super simple, curry chicken. In fact, it was so good that MG tasted it and said, “how did you make it?!” And I replied with my standard answer, “I don’t know, I just thought it up in my head.” To which he replied that I should write down the recipe and so here we are :). Today, I decided to throw together a salad using the curry chicken and the maple tahini dressing and, oh man, it’s SO good.

Like I said, I made the chicken last night. But as it turned out, I ended up hitting the gym super late (like 9pm) and by the time I got back I was not hungry whatsoever. So, into the fridge it went to be eaten up at a later date. Since Thanksgiving is in TWO days, I’ve been trying to clean out my fridge and so today was salad day so I can use up all those veggies that are on the verge of going bad. And the curry chicken was the perfect addition.

Okay, enough rambling. Here’s the recipe!

Ingredients

For the chicken
1 lb. chicken thighs (you can also use breast, but I prefer thighs)
1 tbsp. Coconut oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 tbsp. yellow curry powder

For the salad
3 packed cups mixed greens OR 2 packed cups mixed greens and 1 packed cup arugula
4 large artichoke hearts, chopped
1/4 cup cooked quinoa
Handful golden raisins
Small handful pepita seeds
OPTIONAL: crumbled goat cheese
Maple tahini dressing (see recipe here)

Instructions

For the chicken
Set oven to 350 degrees
Add coconut oil to oven safe skillet over medium high heat (I use cast iron) and get it nice and hot
Meanwhile, generously salt chicken on both sides
Add 1 tbsp of curry powder to each side (2 tbsp. total)
Pepper the skinless side only
Place chicken skin side down in skillet and cook until brown
Flip over and do the same thing until it’s nice and brown
Transfer to oven and set time for 25 minutes. It’s done when the internal temperature is 165

For the salad
Assemble all ingredients of the salad and set aside (don’t add dressing until the end to prevent SSS…soggy salad syndrome)
Once chicken is done and cooled off a bit, add cut up pieces to salad
Add dressing

ENJOY.

xo,
Katelyn

About Katelyn Gonzalez

Hi, I’m Katelyn - a seasoned birth doula, childbirth educator, placenta specialist, Ayurvedic postpartum care practitioner, and certified women’s health coach. My #1 priority is to empower women to see what they can do when they believe in themselves and their beautiful bodies. I live in the East Bay with my husband and fur babies.

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