Curry Chicken Salad

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(serves 6 as an entrée or 12-15 as a big salad)
For the Chicken

  • 2 chicken breasts
  • 1 lemon juice
  • 1 garlic clove, crushed
  • 1 tsp grated ginger
  • 2 tsp curry powder
  • Salt to taste
  • ½ tsp chilli powder
  • 1 tbsp palm sugar or jaggery

For the Salad

  • ½ red onion finely sliced
  • 150g green beans
  • 8 sprigs mint leaves picked
  • 1/3 bunch coriander leaves chopped
  • 50g bean sprouts
  • Fried curry leaves
  • ¼ pineapple cut into slices
  • 2 spring onions sliced
  • 1 cucumber shaved with a peeler
  • 30g roasted cashew nuts
  • ½ punnet cherry tomatoes cut in half
  • 50g fresh grated coconut

          For the Dressing

  • 1 clove garlic crushed
  • 1 tsp grated ginger
  • 1 tbsp curry powder
  • 1½ limes juiced
  • 1 tsp sugar
  • 100ml coconut cream
  • Salt to taste
  • ½ red chilli chopped


For the Chicken

Combine all ingredients together and marinate for a few hours or overnight. Heat a frypan or grill  and seal the chicken for a few minutes on both sides. Place in a hot oven for about 10 minutes until cooked. Allow to rest until warm and then slice and add to the salad ingredients.

For the Salad

In a large bowl combine all the ingredients together, along with the cooked chicken. Dress with the curry dressing and toss lightly to coat and serve in a large bowl.

For the Dressing

Combine all the dressing ingredients together and set aside.