Curry Chicken Salad with Apple, Beans, and Yogurt
ekilu Team
ingredients
12
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
chicken breast
1 unit
apple
1/2 unit
Greek yogurt
1 unit
lemon
1/2 unit
lettuce
4 oz
Pantry ingredients
red kidney bean
1/2 small jar
garlic powder
1 1/2 tsp
salt
1/4 tsp
curry powder
1/2 tsp
cumin powder
1/2 tsp
black pepper
1 pinch
olive oil
1 tsp
Instructions
1
Cut the chicken breast into medium thick slices and place into a deep bowl. Add the curry, ground cumin, half a teaspoon of garlic powder, a drizzle of olive oil, and salt and pepper to taste.
2
Cover the chicken well with the spices, cover the dish with plastic wrap and place in the fridge for 10 minutes. Meanwhile take advantage and prepare the rest of the vegetables.
3
Slice the lettuce into large strips and wash with a lot of water. Once dried, add to the bowl.
4
Wash the apple and dice (add a few drops of lemon so they don't oxidize in case you eat the salad a lot later). Also wash and drain the beans. Add the apple and beans to the salad.
5
Prepare the yogurt dressing. Mix the greek yogurt, half teaspoon of garlic powder, lemon juice from 1/2 lemon, and a pinch of salt in a bowl.
6
Remove the marinading chicken from the fridge and place into a hot pan with hot oil. When the chicken is cooked, turn off the heat and add to the salad.
7
Pour the dressing on the lettuce and the other fresh ingredients and the only thing left to do is enjoy!
Tips & Tricks
If you don't have kidney beans you can always substitute for navy beans or garbanzos.
Double or triple the quantity of ingredients for the yogurt dressing to have ready to use for other meals. This sauce will last in a tupper for about 3-4 days.
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