Spiced Chicken Salad and Orange Poppy Seed Dressing
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!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Indian Spiced Chicken Salad and Orange Poppy Seed Dressing
- Total Time: 25 minutes
- Yield: 2 1x
- Diet: Gluten Free
Description
Great flavors from unexpected ingredients – it’s my new favorite.
Ingredients
- 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)
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
You might also like
Hi, I'm Kat. Thanks for being here.
I’m a Personal Chef in Colorado. Here is where I share all the recipes I make for my clients with YOU.
We all need help with meal prepping and planning – search One Pan Dinners for ideas like this one and Cookies – you won’t know they are Paleo friendly. Recipes my kids ask on repeat, like this one and Meal Prep tricks – like this mouth watering recipe.
Look around and stay awhile. I’m happy you are here.
It still surprises me…check out the most popular recipe
One Response