Ingredients
- 2-3 tablespoons of coconut oil (or butter, if preferred)
- 1-2 cloves garlic, freshly minced (I use a garlic crusher)
- 4-5 Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts
- 1 teaspoon or more kosher salt, generally I add a pinch (1/4 teaspoon) kosher salt per side of Thin Sliced Boneless Skinless Chicken Breasts
- 1 tablespoon curry powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon white pepper (can substitute black pepper)
- 2 medium yellow onions, halved and sliced (1/2 inch, half round slices)
- 1 can of light coconut milk
- 1 can chickpeas
- 2 tablespoons or more olive oil for salad
- 1 (5 ounce) package of baby kale
- 1 (5 ounce) package of baby mixed greens (Swiss chard, spinach & lettuce varieties)
- Salt and pepper to taste for serving
- Optional: garnish with your preference of herbs, suggested: parsley or cilantro (*I garnished with cilantro flowers from my garden)
Recipe Description
Let this Curry Chicken Power Greens Salad rock your dinner table with it’s satisfying spices of curry, cumin, paprika and white pepper. Served hot over massaged baby kale, Swiss chard, spinach and mixed lettuces with herbs. The savory, garlic-infused, coconut milk-based sauce with onions and chickpeas will leave you craving seconds! Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts make this 1 skillet dinner come together in less than 1 hour!
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