INGREDIENTS:
Salad:
- 1 lb boneless chicken breasts
- 4 cloves of garlic, minced
- 1 tablespoon olive oil
- 2 red bell peppers, sliced
- ½ cup chopped green onions
- 2 large carrots, shredded
- 2 granny smith apples, pealed, cored and diced
- ½-¾ cup cashews, chopped
Dressing:
- ¾ cup unsweetened greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon honey
- 2 tablespoons curry powder
- 1 teaspoon dried ginger
- pinch of salt
Optional:
- 6 ounces by weight baby spinach or 4-6 sandwich rolls
INSTRUCTIONS:
- Preheat oven to 350 degrees F. Cut chicken into bite-sized pieces. Toss chicken pieces in olive oil and garlic, arrange in a single layer in a baking dish, cover in foil, and bake until cooked through, about 20 minutes. Let cool completely.
- Whisk together all dressing ingredients. Set aside.
- In a large bowl toss chicken with peppers, green onions, carrots, apples, and cashews. Pour dressing over salad and stir gently until evenly coated.
- Serve over a bed of baby spinach or on sandwich rolls. Store leftover salad in a sealed container in the fridge.
Source: 2Teaspoons
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