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Fig Chicken Curry Salad

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Total Time:1 hr 30 mins
Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: Asian, Indian
Keyword: appetizer, dinner, healthy, lunch, salad, side
Servings: 6
Author: Gabi Fletcher

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

*If you do not have the fig and ginger jam, consider making your own! If that's not a feasible option, I have a few more ideas. You could either use any other jam, like cranberry, blackberry, or grape jam, or just take out the jam all together and increase the other ingredients by 2x. If you use another jam, make sure it doesn't have artificial flavors or high fructose corn syrup because that will take away from the flavor of the vinaigrette and salad as a whole.