NOW Foods
Organic Chicken Curry  Salad
  • 2 cups skinless, boneless organic chicken thighs (cooked and chopped )
  • 1 ¾ teaspoons organic curry powder
  • 3/8 teaspoon salt
  • ¼ cup Ellyndale Organics™ Coconut InfusionsTM Garlic Flavor Coconut Oil (melted)
  • 2 teaspoons organic cider vinegar
  • 2 cups NOW Real Food® Organic Farro (cooked)
  • ½ cup NOW Real Food® Organic Macadamia Nuts (chopped)

NOW Foods Organic Chicken Curry Salad

jenivy | NOW Foods
  • Serves: 8 people

Using Ellyndale Organics™ Coconut InfusionsTM  Garlic Flavor Coconut Oil, plus organic farro and organic macadamia nuts from Now Real Food, this Organic Chicken Curry Salad is a breeze to make for lunches or picnics. 

  1. Preheat oven to 350°F. Season chicken thighs with 1 tsp curry powder and ¼ tsp salt.
  2. Place chicken thighs on a cookie sheet and then place cookie sheet in preheated oven for 25 minutes. Remove chicken from the oven and cool for 10 minutes.
  3. In a small bowl, whisk together garlic infused coconut oil, cider vinegar, remaining ¾ teaspoon curry powder, and remaining ⅛ teaspoon salt until fully combined.
  4. In a separate bowl, combine chicken, farro and macadamia nuts. Add garlic infused coconut oil mixture and toss until chicken mixture is fully coated.
  5. Serve cold or in lettuce wraps and enjoy!

Buy it:

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












Sponsored Introduction Continue on to (or wait seconds) ×