Whether you’re a busy professional or a multitasking parent, having a quick and simple recipe up your sleeve can make all the difference. Who doesn’t love an easy lunch you can whip together and have it taste delicious too? Today, I’m excited to share with you a great salad recipe – my absolute favorite simple curry chicken recipe on top of a citrus salad, complete with a tangy lemon shallot dressing. Trust me, this recipe is a winner and will soon become a go-to salad recipe.
This curry chicken salad with lemon shallot dressing is not only a fantastic option for a quick and satisfying lunch, but it also makes a great addition to any light dinner menu. The best part is, it’s incredibly easy to prepare. Whether you’re pressed for time or simply looking for a delicious and nutritious meal, this salad has got you covered.
Incorporating Bold Flavors
One of the things that I love about this recipe is the incredible combination of flavors and textures. The curry brings amazing flavor to the tender chicken and pairs beautifully on top of a bed of greens (I like to use butter lettuce) with the refreshing and tangy lemon shallot dressing.
This salad also takes it up a notch by incorporating the fresh flavors of juicy grapefruit and oranges, adding a burst of citrus that complements the chicken perfectly. And let’s not forget about the creamy and buttery avocado slices. Now, I think for best results, use chicken cutlets for this recipe, but feel free to use what you have on hand, whether that’s chicken breast or skinless chicken thighs.
Some Delicious and Surprising Additions
This recipe goes above and beyond by including some additional surprises. The addition of chickpeas brings a hearty and protein-packed element to the salad, making it even more satisfying. The briny and salty olives provide a flavor that balances out the other ingredients. And for that extra crunch, pistachios are a great addition, adding some crunchy texture that elevates the overall experience.
Whether you’re enjoying this salad on its own or as a side dish, it’s a versatile and delicious meal option that will leave you feeling nourished and satisfied. It’s the perfect recipe to have for those busy days when you need a quick and easy meal that doesn’t compromise on taste.
So, why not give this quick chicken curry recipe with a citrus salad a try? It’s a great addition to your lunch or light dinner rotation, and you’ll be amazed at how effortlessly it comes together. Prepare to indulge in amazing flavors and textures that will have you coming back for seconds. So check out my recipe card below and let me know what you think about this in the comments.
Looking for a Heartier Curry Recipe?
Now if you’re looking for something heartier I also have an amazing and easy chicken curry recipe. I use similar spices together with creamy coconut milk and vegetable broth (or you can use chicken broth) to make a big batch of delicious curry sauce with chicken, green bell peppers, fresh garlic, and potatoes (or sweet potatoes) and now and then I like to increase the spice level with some cayenne pepper, which brings such great flavor and depth.
This makes the best chicken curry. I pair it with basmati rice and warm naan bread and the result is a warm and delicious dish. Check out the full recipe with my membership link below!
Easy Curry Chicken Citrus Salad
INGREDIENTS:
COOKING TIME: 1 hour
Curry Chicken:
- 4 pounds thinly sliced/pounded chicken cutlets
- 1/3 cup avocado oil
- 2 tablespoons curry spice powder (I use yellow curry powder)
- 2 tablespoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 5 teaspoons salt
- 1 teaspoon ground black pepper
Lemon Shallot Dressing:
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 lemons, zested + juiced
- 2 tablespoons minced shallot
- 1 tablespoon dijon mustard
- 5 tablespoons honey
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh chives, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Additional Ingredients:
- 8 cups butter lettuce
- 1 large navel orange, segmented
- 1 grapefruit, segmented
- 1 avocado, sliced
- 1 cup cooked chickpeas
- ½ cup sliced green olives.
- ½ cup toasted chopped pistachios
DIRECTIONS:
- Place all the marinade ingredients together in a resealable storage bag or large bowl with a lid and mix. Add the chicken and mix to coat in the marinade, tossing until everything is covered. Cover in an airtight container and refrigerate for at least 30 minutes.
- To make the dressing, Add all the ingredients to a jar. Shake with the lid on until well combined and emulsified. Refrigerate.
- Grill the chicken: grease the grill and heat to medium-high heat. Once heated, remove the marinated chicken cutlets from the marinade, letting the excess drip off, and place them on the grill.
- Cook 2-3 minutes per side, until cooked through. Let the chicken rest for 5 minutes, then cut it into bite-sized chicken pieces.
- Assemble the salad: Divide the lettuce between four serving plates or combine it in a large salad bowl. Top each with the cooked and diced chicken, orange and grapefruit segments, sliced avocado, chickpeas, olives, and pistachios. Drizzle with the lemon shallot dressing, and serve.
Easy Curry Chicken Citrus Salad
Ingredients
Curry Chicken Ingredients:
- 4 lbs. thinly sliced/pounded chicken cutlets
- 1/3 cup avocado oil
- 2 Tbsp. curry spice powder I use yellow curry powder
- 2 Tbsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. dried parsley
- 2.5 tsp. salt
- 1 tsp. ground black pepper
Lemon Shallot Dressing Ingredients:
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 lemons zested + juiced
- 2 Tbsp. minced shallot
- 1 Tbsp. dijon mustard
- 1.5 Tbsp. honey
- 2 tsp. fresh thyme minced
- 2 tsp. fresh chives minced
- 1/2 tsp. black pepper
- 1/2 tsp. salt or to taste
Additional Ingredients:
- 8 cups butter lettuce
- 1 navel orange segmented
- 1 grapefruit segmented
- 1 avocado sliced
- 1 cup cup cooked chickpeas
- 1/2 cup sliced green olives
- 1/2 cup toasted chopped pistachios
Instructions
- Place all marinade ingredients together into a resealable storage bag or large bowl with a lid and mix together. Add the chicken and mix to coat in marinade, tossing until everything is covered. Cover in an airtight container and refrigerate for at least 30 minutes.
- To make the dressing, Add all ingredients to a jar. Shake with the lid on until well combined and emulsified. Refrigerate.
- Grill the chicken: Grease the grill and heat to medium high heat. Once heated, remove the marinated chicken cutlets from the marinade, letting the excess drip off, and place on the grill.
- Cook 2-3 minutes per side, until cooked through. Let the chicken rest for 5 minutes, then cut into bite sized chicken pieces.
- Assemble the salad: Divide the lettuce between four serving plates or combine in a large salad bowl. Top each with the cooked and diced chicken, orange and grapefruit segments, sliced avocado, chickpeas, olives, and pistachios. Drizzle with the lemon shallot dressing and serve.
