Curry Chicken Salad
Makes 4 servings | Gluten Free, Paleo, Keto
Ingredients
- 2 bone-in, skin-on chicken breasts, about 12 ounces total
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons olive oil
- 3 cups spinach, chopped
- 3 stalks celery, thinly sliced
- 3 tablespoons coarsely chopped walnuts
- 2 tablespoons dried currants
- 2 tablespoons curry powder
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon chopped cilantro
- 1 teaspoon hot red pepper sauce
Directions
Step 1
Season the chicken breasts with salt and pepper.
Step 2
Heat the olive oil in a sauté pan over medium-high heat and add the chicken, skin side down. Cook for 6 to 8 minutes, until the skin is golden brown. Flip the chicken over, using a spatula, and cook for another 6 to 8 minutes. Remove the pan from the heat and let the chicken rest for 10 minutes.
Step 3
When cool enough to handle, remove the meat from the bone and cut into 1/4-inch chunks. Place in a bowl and let cool in the fridge.
Step 4
When the chicken is cool, remove it from the fridge and add all the other ingredients to the bowl. Adjust the seasoning to taste. Mix thoroughly and serve.
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Recipe from Chef Maria Hines, Peak Nutrition: Smart Fuel for Outdoor Adventure.
This year, REI collaborated with West Elm to co-create a collection that makes it easier than ever to make yourself at home outside. To celebrate, we invited Maria Hines, a James Beard Award-winning chef and co-author of Peak Nutrition: Smart Fuel for Outdoor Adventure , to show you how to level-up your next outdoor gathering with tasty and nutritious dishes.
