Spiced Chicken Salad and Orange Poppy Seed Dressing

February 22, 2021

Tender chicken spiced with garam masala, salt and pepper. A quick pan sear and let them rest – because we want those juices inside the chicken not all over your cutting board. 

Cilantro and mint leaves are the lettuce…add in some spinach for more greens. The crunch of the cucumbers and carrots is perfect with the most chicken and spice of the garam masala. 

The dressing is my new favorite. 
 
Small hints of orange, the crunch of poppy seeds and the pop of garlic – it’s really such a good combination with the cilantro, chicken and almonds.

This salad would be great without the chicken too – serve it as a starter for dinner or along side a roast chicken. It has so many surprising flavors that will have you coming back for more. 
 
Promise. 

I used cilantro & mint as my salad greens.

Just because its a salad doesn’t mean, you have to have romaine, iced berg or mixed baby greens in it.

I challenge you to try different greens in your next homemade salad. Here are some of my favorites to use.

Radicchio
Baby Kale
Endive
Arugula
Watercress
Spinach
Butter
Red Oak Leaf
Escarole

Check out my other favorite recipes!

Indian Spiced Chicken Salad and Orange Poppy Seed Dressing

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Author: Kat @ inthewhitesparrowkitchen
Total Time: 25 minutes
Yield: 2 1x
Diet: Gluten Free

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Description

Great flavors from unexpected ingredients – it’s my new favorite.

Ingredients

Scale

2 chicken breasts
1 tablespoons Garam masala spice
salt and pepper
1 large bunch cilantro, rinsed and dried
6–10 fresh mint leaves
1/2 cup grated, sliced or shredded carrots
1/4 cup dry roasted almonds, cut in half
1 cup cucumber, sliced
1/2 cup olive oil
1/4 cup white balsamic vinegar
1 heaping tablespoon djion mustard
1 teaspoon poppy seeds
1–2 garlic cloves, minced
1 teaspoon maple syrup
zest from 1 orange
1 cup cooked quinoa (millet, brown rice or faro works as well)

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Instructions

Heat a skillet over high heat. Add in the coconut oil and heat until the pan is very hot. Sprinkle the chicken breasts with the garam masala, salt and pepper on both sides. Place the chicken in the pan and cook on the first side for 5-6 minutes.
Flip over and cook until the chicken is fully cooked. Remove from the skillet and let cool on a cutting board.
To make the dressing, combine the olive oil, white balsamic vinegar, djion mustard, poppy seeds, garlic, maple syrup, orange zest and a pinch of each salt and pepper, in a small glass container with a lid. Mix with a fork or place the lid on it and shake it up.
When the chicken has cooled for at least 10 minute, cut at an angle into thin slices.
To assemble the salad, toss together the cilantro, mint, carrots, almonds, cucumber and quinoa, in a serving bowl. Add in the chicken and drizzle half of the dressing on top. Toss with tongs.
Serve with remaining dressing. Enjoy!

Prep Time: 5
Cook Time: 20