Yellow Curry Chicken Salad
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
Ingredients
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.
