Curry Chicken Salad
 
Prep time
Cook time
Total time
 
This is a light spa version of an old favorite — perfect for those watching their waist lines!
Author:
Serves: 6
Ingredients
  • 1 Double breast chicken (bone-in, organic free-range)
  • ½ Head Cauliflower, oven roasted
  • 2 Stalks Celery
  • ½ Red Onion
  • 4 Scallions (green part only)
  • ¼ C Parsley (finely chopped)
  • 1 Golden Delicious Apple (finely chopped or shredded)
  • ½ C Greek-style Yogurt (plain, organic, Fat-free)
  • 2 Lemons (juice & zest)
  • 1½ tsp Curry Power
  • 2 tsp Turmeric
  • Salt & Pepper to taste
Instructions
  1. Preheat the oven to 375•
  2. Rub the chicken with lemon, s/p, EVOO — Roast until it reaches an internal temperature of 155.
  3. Take it out, cover with foil and rest to allow the carry over temperature to rise to 165. This will ensure that the chicken is fully cooked without drying out the meat. (or make your life easy and just buy a rotisserie chicken and pull the juicy meat off the bones and save the bones to make a beautiful bone broth)
  4. Split the cauliflower into florets and toss with EVOO, s/p and roast until tender and slightly caramelized, allow to cool
  5. Finely chop the celery, red onion, scallion tops, and parsley
  6. Peel and grate or chop the apple –toss with juice of ½ lemon to prevent oxidizing
  7. Prepare the dressing: Mix the yogurt, lemon juice, spices
  8. Adjust the seasoning to your taste
  9. Take the chicken off the bone and chop into bite size chunks and toss into the dressing
  10. Chop the cauliflower and add all of the vegetables to the chicken and dressing, tossing to coat
  11. Check again for seasoning — you may want to add more s/p and or lemon
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/curry-chicken-salad/