Curry Chicken Salad with Sweet Potato and Broccoli
I’m home for a podcast this morning so had some time to whip up this delicious curry chicken salad. Perfect for work lunches if you’re able to make the chicken in advance and store. The flavors are incredible and it’s a perfect use for my JF Curry Salt! Serves 1.
INGREDIENTS
Romaine, chopped
JF Roasted Sweet Potatoes
JF Spicy Sautéed Broccoli
JF Curry Chicken, sliced
Vegan feta, crumbled (I like Trader Joe’s)
Radish, sliced thin on the mandoline
Carrots, shredded
Red onion, chopped
Avocado, cubed
Cilantro, coarsely chopped
A squeeze of fresh lime
JF Simple Mustard Vinaigrette, to taste
JF Curry Salt, to taste
Roasted Sweet Potatoes:
Olive oil (I like Kosterina Spicy Red Pepper)
Sweet Potatoes, cut into rounds and cubed
JF Curry Salt, to taste
Spicy Sautéed Broccoli:
Olive oil (I like Kosterina Spicy Red Pepper)
Broccoli, blanched
JF Curry Salt, to taste
Red pepper flakes, to taste
JF Curry Chicken:
Olive oil (I like Kyoord)
1 chicken breast, halved lengthwise
1 egg, whisked
½ cup almond flour
Turmeric, to taste
Smoked paprika, to taste
Dried cilantro, to taste
JF Curry Salt, to taste
Fresh cracked black pepper, to taste
Onion powder, to taste
Garlic powder, to taste
PROCESS
Roasted Sweet Potatoes
Preheat the oven to 350º. On a large baking tray, toss your cubed sweet potatoes in olive oil and season with my JF Curry Salt. Convection roast for approx. 40 minutes.
Spicy Sautéed Broccoli
In a large pan warm the olive oil. Once it’s shimmering begin to sauté your blanched broccoli. Season with JF Curry Salt and red pepper flakes. When you’re satisfied with the cook, remove from the heat and set aside.
JF Curry Chicken
Step 1: In a shallow bowl, combine the almond flour and all spices. In a separate bowl whisk the egg. Creating an assembly line, dredge your halved chicken breast in the egg and transfer to the almond flour mixture, coating well.
Step 2: n a large pan warm the olive oil. Once it begins to shimmer lay in both halves of your chicken, allowing it to brown evenly on either side. When you’re satisfied with the cook, remove from heat to cool, then slice.
JF Curry Chicken Salad with Sweet Potato and Broccoli
Step 1: In a large bowl, using the chopped romaine as a base, begin to build your salad. Layer upwards with our roasted sweet potatoes, spicy broccoli, curry chicken, crumbled vegan feta, radish, carrots, red onion, avocado, and cilantro.
Step 2: Dress in a squeeze of fresh lime and my JF Simple Mustard Vinaigrette. Finish with JF Curry Salt; enjoy!