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Thai Red Curry Grilled Chicken Salad with Dragon Fruit

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

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Ingredients:

Thai Red Curry Grilled Chicken Salad with Dragon Fruit

Dressing:

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

Salad:

  • 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)

Directions:

Dressing:

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

Salad:

  1. Coat chicken breasts in red curry paste.
  2. In a saute pan over medium heat, heat olive oil and add chicken breasts; cook for about 6 minutes on each side; cool.
  3. Divide baby spinach between two plates, add strawberries, carrots and dragon fruit.
  4. 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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