This innovative salad bowl transforms the beloved flavors of butter chicken into a fresh, healthy meal with tender spiced chicken, crisp vegetables, and a creamy curry-spiced dressing that brings all the comfort without the heaviness.
Recipe Details
Ingredients
- 680g boneless, skinless chicken breast, cubed
- 120ml plain Greek yogurt
- 30ml fresh lemon juice
- 3 cloves garlic, minced
- 15ml fresh ginger, grated
- 10ml garam masala
- 5ml sweet paprika
- 5ml ground cumin
- 2.5ml ground turmeric
- 5ml kosher salt
- 30ml coconut oil
- 200g mixed salad greens
- 1 large cucumber, diced
- 300g cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 large red bell pepper, sliced
- 2 medium carrots, julienned
- 60ml fresh cilantro, chopped
- 120ml canned coconut milk, full-fat
- 15ml tomato paste
- 15ml honey
- 15ml fresh lime juice
- 5ml curry powder
- 2 pieces naan bread, cut into triangles
- 1 ripe ripe mango, diced (optional)
- 60ml sliced almonds, toasted
Instructions
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In a bowl, combine 680g boneless with half the 120ml plain Greek yogurt, 30ml fresh lemon juice, 3 cloves garlic, 15ml fresh ginger, 10ml garam masala, 5ml sweet paprika, 5ml ground cumin, 2.5ml ground turmeric, and 5ml kosher salt. Marinate for 15 minutes at room temperature.
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Heat 30ml coconut oil in a large skillet over medium-high heat. Add marinated chicken and cook for 8-10 minutes, stirring frequently, until golden brown and cooked through (internal temperature of 74°C/165°F).
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For the curry dressing, whisk together remaining 120ml plain Greek yogurt, 120ml canned coconut milk, 15ml tomato paste, 15ml honey, 15ml fresh lime juice, and 5ml curry powder until smooth. Season with salt to taste.
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Toast 2 pieces naan bread triangles in a dry skillet or toaster until golden and crispy. Set aside.
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In a large bowl, combine 200g mixed salad greens, 1 large cucumber, 300g cherry tomatoes, 1/2 small red onion, 1 large red bell pepper, and 2 medium carrots.
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Divide the salad mixture among 4 serving bowls. Top each with warm spiced chicken.
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Drizzle generously with curry dressing and garnish with 60ml fresh cilantro, 1 ripe ripe mango if using, and 60ml sliced almonds.
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Serve with crispy naan triangles on the side for scooping and extra texture.
Tips
Marination Magic: Even 15 minutes of marinating makes a significant difference in flavor. For deeper taste, marinate the chicken for up to 2 hours in the refrigerator.
Spice Freshness: Freshly ground spices make a huge difference in this dish. If your spices have been sitting for over a year, consider replacing them for maximum flavor impact.
Chicken Cooking: Don't overcrowd the pan when cooking chicken - work in batches if necessary. This ensures proper browning rather than steaming.
Dressing Consistency: The curry dressing should be creamy but pourable. Adjust with a little water or extra coconut milk if too thick, or more yogurt if too thin.
Temperature Contrast: Serve the warm chicken over cool, crisp vegetables for the best textural experience. The contrast is part of what makes this salad special.
Make-Ahead: Chicken can be cooked and dressing prepared up to 2 days ahead. Store separately and bring chicken to room temperature before assembling.
Vegetarian Option: Replace chicken with roasted cauliflower, chickpeas, or paneer cubes seasoned with the same spice blend for a plant-based version.
Spice Level: Adjust heat by adding a pinch of cayenne to the chicken marinade or curry dressing. Start small - you can always add more.
Naan Alternative: If naan isn't available, use pita chips, pappadums, or even toasted flatbread for the crunchy element.