The following post was originally featured on Eating Bird Food and written by Brittany Mullins| who is part of POPSUGAR Select Fitness.
Despite the cold weather and snow we’ve been having here| I’ve still been craving salads. Lunch or dinner| it doesn’t matter ¡ª all I want is a huge salad that’s flavorful| easy to throw together| and totally satisfying. To make the prep easy| I like to have a couple of quick-cooking protein options| healthy fats| and a variety of veggies on hand. Some of my favorite protein options include shrimp| edamame| tempeh| tofu| hard-boiled eggs| and chicken.
I’ve talked about it before| but my favorite chicken is the Whole Foods Health Starts Here? Thai curry chicken. It’s curry flavored| obviously| but also has a bit of spice and salt to go along with it. It’s really the only chicken I’ve loved since introducing meat back into my diet. I like it so much I’ve even made my own version of the Whole Foods seasoning blend so that I can make the chicken at home without having to buy the seasoned skewers from the meat department.
Last summer I made a salad using the Thai curry chicken and donut peaches. It’s delicious| but donut peaches aren’t in season right now so I decided to come up with another combo.
This version has fresh pineapple (to ease the spice of the chicken)| red onion| cucumbers| bell pepper| and creamy Dijon dressing. It’s fresh| bright| flavorful| and filling ¡ª?basically| everything you want from a meal-sized salad.
When it’s warm out| we like to grill the chicken| but during the winter months we just cook it in a skillet on the stove top. It cooks up quickly and still tastes just as good. Even if you don’t try this exact salad combo| I highly recommend trying the Thai curry chicken ¡ª it’s delish!
For the salad:4 boneless| skinless chicken breasts (3 to 4 ounces each)Spring mix| romaine lettuce| or baby spinach1 red bell pepper| chopped1 cucumber| sliced2 cups pineapple| chopped1 cup red onion| choppedGomasio| to taste (optional)
For the spice rub:2 1/2 tablespoons curry powder1/2 tablespoon onion powder2 to 3 teaspoons crushed red pepper flakes1 1/2 teaspoons sea salt1 teaspoon dried parsley
For the dressing:1/2 cup plain greek yogurt2 tablespoons good Dijon mustard11/2 tablespoons maple syrup1 tablespoon lemon juiceSalt and pepper| to taste