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Thai Red Curry Grilled Chicken Salad with Dragon Fruit

Featured in the Honolulu Star-Advertiser on August 2, 2017.



Thai Red Curry Grilled Chicken Salad with Dragon Fruit


  • 2 tablespoons virgin olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons coconut milk
  • 1 teaspoon red curry paste


  • 2 boneless skinless chicken breasts
  • 2 tablespoons red curry paste
  • 1 bunch fresh spinach, washed and torn into bite-sized pieces
  • 1 carrot, julienned
  • 1/2 cup sliced strawberries
  • 1 white dragon fruit, cubed (available at farmers’ markets and some grocery stores)


Whisk olive oil, vinegar, coconut milk, and curry paste together until combined. Refrigerate until ready to use.

Coat chicken breasts in red curry paste. In a saute pan over medium heat, heat olive oil and add chicken breasts; cook for about 6 minutes on each side; cool.

Divide baby spinach between two plates, add strawberries, carrots and dragon fruit. Top with chicken, then drizzle over dressing. Makes 2 servings.

Approximate Nutrient Analysis per serving:
420 calories, 22 g fat, 6 g saturated fat, 110 mg cholesterol, 1250 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g sugar, 39 g protein


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