Curry Chicken and Strawberry Salad.
  • Email Email
  • Print Print

Curry Chicken and Strawberry Salad.

Submitted by: Bex

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Servings: 2

Very easy and quick (especially if you use leftover chicken). Great for a work lunch. No microwave needed! Healthy and satisfying. Refreshing for the hot summer months!


    1 white wine vinegar

    1 c. spinach

    1 tsp. extra virgin olive oil

    1 bch. romaine lettuce

    1 c. carrot

    1/2 red cabbage

    6 slc. strawberries

    2 chicken breast

    3 tbsp. curry powder

    2 tsp. sea salt

    1 tbsp. black pepper

    1/2 lemon

    1/2 lemon zest


Marinade chicken by adding the curry, lemon juice, salt and pepper. Mix in bowl and prepare by cooking on a pan with extra virgin olive oil, lightly coating the bottom of the pan. Cook chicken slowly over medium heat, gradually adding lemon zest and more spice if so desired. One chicken is golden brown and white in center, take off the stove and allow to cool. This would be a good time to prepare the salad by washing spinach, romaine lettuce, carrots, and cabbage. Slice strawberries into circles, mix in bowl all together. Once chicken has cooled, put in bowl and mix. Put a small bowl of dressing and dip bites of salad into the dressing, it helps prevent sogginess of salad and over drenching. GREAT for a work lunch. No microwave needed! The complexity of the curry flavor and the sweet suppleness of the strawberries complement each other so well. Truly is delicious!