Serves 4/Indian curry spices up this easy dinner salad. Use a hotter spice mix if you like things fiery.
Olive oil cooking spray
4 tablespoons curry powder
4 3-ounce boneless, skinless chicken breasts or thighs
5-6 ounces baby spinach leaves
½ cup roughly chopped fresh flat-leaf parsley
½ cup grated carrot
2 ½ tablespoons olive oil, divided
½ large red onion, diced large
½ large red bell pepper, diced large
3 tablespoons rice vinegar
- Preheat a large skillet on medium heat and coat with cooking spray. Rub curry all over chicken pieces (don’t be stingy), pressing onto surfaces. Coat each piece on both sides with cooking spray. Place in skillet and sauté for 5 minutes, until well browned. Turn, cover, and cook another 5 minutes, until well browned and cooked through. Season with salt.
- While chicken is cooking, combine spinach, parsley, carrot, and 1 tablespoon olive oil in a large salad bowl. Toss.
- Remove chicken from pan. Add onion and bell pepper to pan, plus salt to taste. Sauté over medium heat. (While vegetables are cooking, slice chicken or cut into bite-size cubes.) When bell pepper is softened and onions have wilted, about 5 minutes, add vinegar, scraping up brown bits. Stir in remaining 1½ tablespoons olive oil. Pour sauce and vegetables over spinach mixture and toss to wilt slightly. Add chicken and serve immediately.
PER SERVING: 226 cal, 42% fat cal, 11g fat, 2g sat fat, 49mg chol, 22g protein, 11g carb, 4g fiber, 281mg sodium
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