When I think of this salad, and I confess I think about it quite often, I immediately think of the word exquisite. This chicken curry salad is the definition of flavortown. This salad pairs punchy, Indian-inspired chicken with a nutty, fruity, and tangy crunch. Indian spices with an Asian fusion make this chicken curry salad a one-of-a-kind. Exquisite, truly. Not to mention, this is a salad PACKED with nutrients that will fuel your body and your soul.
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What do I need to make this chicken curry salad?
When people typically hear “chicken salad,” they think of something covered in mayonnaise. Not this baby. This is a traditional salad made with mixed greens or romaine lettuce and a dressing like none other. The main ingredients for this chicken curry salad is chicken seasoned with traditional Indian curry spices like turmeric, coriander, and cumin. You will also need some carrot matchsticks, purple cabbage, and some simple toppings that will elevate this dish. The dressing is a fig-ginger vinegarette made with a fig-ginger jam from Stonewall Kitchen. While this jam isn’t completely necessary for the salad, it makes it SO much more unique. See recipe notes if you cannot find this jam and what another alternative!
The BEST toppings for this dish:
- Wonton strips (they provide a crunchy, buttery flavor)
- Golden raisins (I prefer golden in this recipe because it compliments the vinaigrette and curry flavors, but normal raisins work too!)
- Crushed cashews (Roast them if you’re fancy!)
Fig Chicken Curry Salad
Ingredients
FOR THE CHICKEN
- 3-3.5 lbs chicken breast fresh is best, but see notes for frozen chicken breast!
- 1-2 tbsp olive oil
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp ground ginger
- ½ tsp cayenne powder optional!
- ½ tsp salt
- freshly ground black pepper to taste
FOR THE SALAD
- 2 cups carrot matchsticks
- 2 cups chopped purple cabbage
- 2 heads washed and cut romaine lettuce mixed greens work great too!
FOR THE FIG-GINGER VINAIGRETTE
- ¾ cup extra virgin olive oil
- ½ cup fig-ginger jam *see notes for alternatives!
- 1 tsp minced garlic
- 1 tbsp dijon mustard any mustard will work!
- ¼ cup apple cider vinegar
- 1 tbsp honey or agave!
- ¼ tsp salt
- ¼ tsp turmeric powder
- ½ tsp ground coriander
- ¼ tsp ground cumin
SALAD TOPPINGS
- 1 cup wonton chips
- ½ cup roasted, crushed cashews
- ½ cup golden rasins
Instructions
FOR THE CHICKEN
- Preheat your oven to 350°F and line a glass dish with tinfoil (to prevent the chicken from sticking to the pan).
- In a small bowl, mix together the cumin, turmeric, coriander, ginger, cayenne, salt, and pepper. Next, drizzle your olive oil over the chicken breasts, then rub the seasonings onto the chicken breasts (all sides).
- Bake the chicken breasts for about 30 minutes or until the internal temperature reaches 165°F (I prefer mine cooked to about 170-175°F to ensure it's fully cooked).
- While the chicken is baking in the oven, combine your washed and cut romaine lettuce, carrot matchsticks, and chopped red cabbage in a large bowl. Set aside.
- Next, make the vinaigrette. Measure out all the olive oil, jam, garlic, mustard, ACV, and seasonings into a glass jar. Seal the jar before shaking the dressing vigorously so that the ingredients are smooth and homogenous. Taste and modify according to personal taste.
- Once the chicken is cooked and cooled, cut the chicken into strips/bite-sized pieces.
- Lastly, the assembly! You can either combine all the ingredients into the large bowl with the lettuce mix to serve, or you can keep the salad components separate for a build-your-own type of salad bar.
- Store the dressing on the counter for up to a week. You can store it in the refrigerator for up to 3 weeks, but the oil will seperate and quagulate.
Notes
I truly hope you love this salad as much as I do. This exotic chicken curry salad is sure to be a crowd-pleaser, bursting with flavor. Let me know your comments below!
[…] If you are looking for another salad option, check out my chicken curry salad! […]