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