NOW Foods Chef Suzy Singh creates a healthy and delicious Organic Chicken Curry Salad.
This recipe is packed full of fiber, protein, and most importantly, incredible flavor! And it has only 7 ingredients.
Prep time: 45 minutes
Cook time: 10 minutes
Servings: Serves 8
2 cups skinless, boneless organic chicken thighs, cooked and chopped
1 ¾ teaspoons organic curry powder
3/8 teaspoon salt
1/4 cup Coconut Infusions™ Garlic, Organic, melted
2 teaspoons organic cider vinegar
2 cups organic farro, cooked
1/2 cup Macadamia Nuts, Dry Roasted & Salted, chopped
Preheat oven to 350°F.
Season chicken thighs with 1 teaspoon curry powder and 1/4 tablespoon salt.
Place on a cookie sheet in preheated oven for 25 minutes.
Remove chicken from the oven and cool for an additional 10 minutes.
In a small bowl, whisk together garlic infused coconut oil, cider vinegar, remaining 3/4 teaspoon curry powder, and remaining teaspoon salt until fully combined.
In a separate bowl, combine chicken, farro, and macadamia nuts.
Add garlic-infused coconut oil mixture and toss until chicken mixture is fully coated.
Serve cold or in lettuce wraps and enjoy!
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