A Perfect Feast

Yellow Curry Chicken Salad is one of our favorite Thai-inspired salads. I start this salad by marinating chicken in a homemade yellow coconut curry marinade. Next, I pan grill the chicken and serve it over spring greens mixed with watermelon, blueberries, and crispy coconut flakes. Finally, this all gets tossed with a cilantro and mint Sweet and Sour Dressing. We like this dish for several reasons. First of all, I like that I can make this chicken dish in just about thirty minutes. Secondly, I like that this chicken dish can be made ahead of time. I like to make the chicken and the other components early in the day, and then toss everything together right before serving. Finally, we all love the Thai-inspired flavors in this salad.

The Equipment I Used

• A Grill Pan- I used a grill pan to cook my chicken, but you could also use a skillet.
• A Salad Spinner- Use this to dry your lettuce. If your lettuce is wet the dressing won’t cling to it.
• A Small Jar- I use this to shake up my dressing.

The Ingredients Needed for Yellow Curry Chicken Salad

• Chicken- Use thinly sliced boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender.
• Coconut Milk- Use full fat coconut milk. I like the Native Forest brand.
• Fish Sauce- I like the Red Boat brand.
• Spices- coriander, cumin, yellow mustard, ginger, and fennel add great flavor to the marinade.
• Herbs- Cilantro and mint add great flavor to the dressing.

How I Made my Salad

• I start this salad by marinating the chicken. You can marinate the chicken right before cooking it, or for a few hours before hand.
• Next, I grill the chicken until it’s no longer pink in the middle.
• Finally, I toss the chicken with the vegetables, fruits, and dressing.

If you like Thai-inspired flavors, you need to try this delicious Yellow Curry Chicken Salad.

Yellow Curry Chicken Salad

Boneless chicken breast marinated in a Thai yellow coconut curry marinade, on top of spring greens, watermelon, blueberries and coconut flakes, with a sweet and sour dressing.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Ingredients

  

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For the Coconut Chicken:

• 1 pound thinly sliced, boneless, skinless chicken breasts
• 1 cup coconut milk
• 1 tsp. fish sauce
• 1 tbsp. brown sugar
• 1 tsp. coriander powder
• ½ tsp. each cumin powder and black pepper
• ¼ tsp. each powdered yellow mustard and powdered ginger
• ¼ tsp. fennel seed

For the Sweet and Sour Dressing:

• 2 tbsp. each chopped cilantro and mint
• ¼ tsp. red pepper flakes
• 2 tbsp. sugar
• ¼ each olive oil and rice wine vinegar

For the Vegetables:

• 4 cups Spring greens
• 2 cups cubed watermelon
• 1 cup dried coconut flakes
• 1 cup blueberries

Instructions

 

• Begin by making the coconut chicken: In a bowl, mix everything but the chicken together.
• Place the chicken in the marinade and let them sit while you heat the grill pan.
• Grill the chicken on a hot grill pan, with a little bit of olive oil. Use medium heat, and cook the breast pieces, a few at a time until they're cooked through. Let them chill in the refrigerator while you prepare the rest of the salad.
• Chop the chicken into bite sized pieces before tossing them with the rest of the salad ingredients.

For the Sweet and Sour Dressing:

• In a small jar, shake all the ingredients together.

To Assemble the Salad:

• Toss all the watermelon, blueberries, lettuce, chicken, and coconut in a large bowl. Pour the dressing over everything and toss until everything is well coated with the dressing.

Keyword Chicken, salad

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