Thursday, May 28, 2020

Goddess Curry Chicken Salad

Curry Chicken Salad on a bagel.

This post was originally published a few summers ago, but I have been making this all the time lately so it’s back for another run. We gave it a fresh video but everything else is the same – a little sweet, a little savory, fresh and healthy and full of protein! I hope you love it for the early summer season as much as I do. ♡

So… is it more or less goddess-y if it’s served on an everything bagel?

More, I think.

Guys, I am normally not big into cold creamy salads but wow. This is my season to shine with these retro-ish salads. I think I sort of got on a kick when I revisited the egg salad (heyo, avocado egg salad!) after about a ten year boycott, and that has become my gateway into other cold creamy salads such as this lovely classic: Curry Chicken Salad.

Curry Chicken Salad on a bagel.

What Sets This Curry Chicken Salad Apart

This is not your ordinary curry chicken salad – it’s a GODDESS CURRY CHICKEN SALAD. Which basically just means I feel like the summer goddess of health and wellness when I eat this. Especially on an everything bagel. So, yes, my definitely of health and wellness goes a little bit outside the box sometimes.

This really isn’t all that different from a regular curry chicken salad, except no fruit – none of this apples or grapes or blueberries business – and no mayo. As you have seen from my love of Wild Rice Burgers, I have a healthy love and respect for good old fashioned mayonnaise. But if we’re getting into the summer goddess zone? Goodbye, mayo. Greek yogurt feels like such a basic stand-in, but that’s because it works. It’s good. It is thick, creamy, and the added tang is a welcome addition to this salad, IMHO.

Real Chicken Talk: THIS CHICKEN, you guys. I will never make another kind of chicken for salad toss-ins. I cut it in half horizontally, so the pieces were super thin, and then I loaded them with garlic powder, onion powder, curry powder, salt, and pepper. Sautéed in a little olive oil, and MWAH. Best quick chicken ever. I even let it get a little extra browned on the outside because I play by my own rules.

Chicken on a plate.

Also invited to this party are:

  • Greek yogurt
  • olive oil
  • curry powder
  • pistachios
  • golden raisins
  • parsley, cilantro, basil, whatever the heck herbs you want. and this idea just came to me: MINT. please someone add some mint.
Curry Chicken Salad ingredients in a bowl with oil drizzle.

Hit that up with some salt and pepper, and a little more curry powder to taste, and zing! You’ve got goddess curry chicken salad magic on your hands.

Curry Chicken Salad ingredients in a bowl.

It’s practically a detox salad, except that dairy isn’t really detox, and chicken.. well, whatever. Close enough, right? It’s real food, clean eating, delicious summer love.

And you know if you give a summer goddess some curry chicken salad, she’s probably going to ask for an everything bagel. Just warning you.

Curry Chicken Salad on a bagel.

Other favorite meal prep salads:

Check out our video for how to make Curry Chicken Salad:

Goddess Curry Chicken Salad

★★★★★

4.9 from 27 reviews

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
Print Recipe

Description

This Curry Chicken Salad is super clean and SO delicious. Loaded with spiced chicken, golden raisins, pistachios, herbs, and Greek yogurt + olive oil as a stand-in for mayo.

Ingredients

  • 1 lb. chicken breasts
  • curry powder, garlic powder, onion powder
  • 3/4 cup Greek yogurt
  • 2 tablespoons olive oil or water
  • 2 tablespoons honey
  • a handful of golden raisins
  • a handful of pistachios
  • a handful of cilantro and/or parsley
  • salt and pepper to taste

Instructions

  1. Cook the chicken: Cut the chicken breasts in half horizontally so they are very thin. Sprinkle chicken with an even coating of curry powder, garlic powder, and onion powder. Season with salt and pepper. Sauté in a nonstick skillet over medium high heat until golden brown and cooked through. When cooled, chop the chicken into small pieces and chill in the fridge.
  2. Assemble your Curry Chicken Salad: Once the chicken is cool enough, mix in a medium bowl with all remaining ingredients. Season to taste with more curry powder, onion powder, garlic powder, and (obvi) salt and pepper. Serve over greens, on a croissant, on toast, in a wrap, or my personal favorite: on an everything bagel.

Equipment

Notes

The equipment section above contains affiliate links to products we use and love!

  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Thai-Inspired

Keywords: curry chicken salad, chicken salad, lunch recipe, lunch meal prep, chicken salad no fruit, everything bagel, chicken salad sandwich

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One more thing!

This recipe is part of our best healthy spring recipes page. Check it out!

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Tuesday, May 26, 2020

The LA Chop

Chop salad in a serving bowl.

This is one of those times when the flavors, colors, and textures of summer come together in a huge, crunchy rainbow salad. And for one meal, life just feels right.

It’s healthy-ish but not too healthy, like all the best salads. We’ve got fresh tomatoes and lettuce and radicchio setting the stage, but salami and chickpeas and two types of cheese filling it out into something of a hungry person’s lunch dream, and super thin slices of red onion, pepperoncini, and a punchy lemon vinaigrette zipping it all together at the end.

It has a name: The LA Chop.

Hey, I’m not the LA expert here, but California queen Gaby is. This is a recipe from Gaby’s latest book (affiliate link) which is now owned by several people on our team and has already been heavily earmarked by me – especially the salad chapter.

What's Gaby Cooking Eat What You Want Cookbook.

Being that this is a chopped salad there is, well, there is quite a bit of chopping involved.

But just look at this pre-mixed salad masterpiece.

Ingredients in bowls for chop salad.

Once you’re done chopping…. you’re DONE done. With the entire recipe. No stoves, no ovens, no pans.

You toss your salad, grab a fizzy water, sit down, put feet up, and crunch to your heart’s delight.

Chop salad in a bowl with fork.

Are you in LA right now? Because I’m in suburban Minnesota but I’m pretty sure I’m in LA right now.

This is the salad I could (will) eat all summer long.

You can find Gaby’s cookbook here! (affiliate link)

*This recipe has been republished from the cookbook with permission from author and publisher.

The LA chop salad in a bowl.

The LA Chop

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
Print Recipe

Description

The LA Chop! The best crunchy rainbow salad salad with all the flavors, colors, and textures of summer. All tossed with a punchy lemon vinaigrette! From the What’s Gaby Cooking Eat What You Want cookbook.

Ingredients

Salad:

  • Lemon Vinaigrette (recipe below) with 2 tablespoons dried oregano mixed in
  • Kosher salt and freshly cracked black pepper
  • 1 head iceberg lettuce
  • 1 head radicchio
  • 1⁄2 small red onion, thinly sliced
  • 1 pint (300 g) heirloom cherry tomatoes, cut into quarters
  • 1 (15-ounce/430 g) can chickpeas, rinsed and drained
  • 8 ounces (225 g) fresh pearl mozzarella
  • 4 ounces (115 g) provolone cheese, cut into medium dice
  • 4 ounces (115 g) Genoa salami, cut into small cubes
  • 5 pepperoncini (stems discarded), cut into thin slices
  • 2 teaspoons chopped oregano for garnish

Lemon Vinaigrette:

  • Juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1⁄2 cup (120 ml) olive oil
  • Kosher salt and freshly cracked black pepper

Instructions

Salad:

  1. Combine all the ingredients for the vinaigrette in a small bowl and whisk to combine. Season with salt and pepper as needed.
  2. Cut the iceberg lettuce in half through the core. Remove and discard the outer leaves and discard the core. Separate the lettuce leaves, stack 2 or 3 leaves on top of one another, then cut them lengthwise into 1⁄4-inch-wide (6 mm) strips. Repeat with the remaining leaves. Thinly slice the radicchio in the same way.
  3. In a large, wide bowl, combine the lettuce and radicchio, tomatoes, chickpeas, mozzarella, provolone, salami, and pepperoncini. Season with salt to taste and toss to thoroughly combine. Drizzle 6 tablespoons (90 ml) of the vinaigrette over the salad and toss gently to coat the salad evenly. Taste and add more vinaigrette as needed, plus salt and pepper. Transfer the salad to a large platter, sprinkle with extra oregano, and serve.

Dressing: 

  1. In a medium bowl, whisk together all the ingredients. Taste and adjust the salt and pepper as needed.

Equipment

Notes

The equipment section above contains affiliate links to products we use and love!

  • Category: Salad
  • Method: Chop
  • Cuisine: American

Keywords: chop salad, los angeles, LA chop, classic chopped salad, salad recipe, salami

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Monday, May 18, 2020

Roasted Tomato Puttanesca

Tangy, briney, and peak stand-over-the-stove-eating-out-of-the-pan goodness.

This low-key puttanesca is a marriage of steamy, sticky noodles, and a silky, olive-oil-heavy, garlicky sauce made with loads of fresh vegetables (yes, vegetables). A knob of butter gets melted into the noodles / sauce to turn up the sauciness, and then, for its final act, the whole thing gets jazzed up with lemon and capers and maybe olives, if you like. It can be topped with some fresh parsley, but also, a little more lemon, salt, and pepper because no, sorry, we don’t quit.

It’s zippy and buttery and fresh all rolled into one. I love it so much.

Plus! Like all good recipes in my life right now, it’s stupidly easy to make.

First up: roast some veggies.

Golden brown = flavor.

Now pulse up your veggies with a can of diced tomatoes, some garlic, lemon, and olive oil.

Voila! A chunky, happy, puttanesca sauce.

Toss on noodles, stir in butter and capers, and tinker for flavor.

THE DELICIOUS END.

It almost makes me a little teary looking at it. Vegetables at their finest, really. It’s so good.

And if you’re into this, you’ll also be into these very summer-forward pasta masterpieces:

Roasted Tomato Puttanesca

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8
Print Recipe

Description

The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness. Roast up your veggies on a sheet pan, blend into a sauce, and toss it with your noodles. Hello dinner!

Ingredients

On Your Sheet Pan:

  • 12 ounces cherry or grape tomatoes
  • 8 ounces fresh white button mushrooms, washed and quartered
  • half on an onion, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

For Your Pasta:

  • 1 pound spaghetti (reserve 1/2 to 1 cup pasta water)
  • 1 14-ounce can diced tomatoes
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 cup pitted olives (optional)
  • 3 tablespoons olive oil
  • juice of 1 lemon
  • 1 2-ounce jar capers, drained and rinsed
  • 1/4 cup butter 
  • fresh basil, Parmesan, for topping

Instructions

  1. Preheat oven to 425 degrees. Place all your sheet pan ingredients on a pan. Drizzle with oil, sprinkle with salt. Roast for 20 minutes.
  2. Meanwhile, cook the pasta according to package directions. Toss with a little butter or olive oil.
  3. Transfer roasted veggies to a food processor. Add the canned tomatoes, garlic, salt, olives, olive oil, and lemon juice. Pulse until a textured sauce is formed. Taste and adjust and taste some more.
  4. Toss cooked pasta with sauce. Throw in the capers, butter, and reserved pasta water a little at a time. Toss until it comes together in a very saucy way. Serve with a chef’s touch of fresh basil or Parmesan or whatever else you like on your pasta. Mwah!

Equipment

Notes

The equipment section above contains affiliate links to products we use and love!

Olives: I LOVE Castelvetrano olives in this recipe. It can be hard to find them, especially pitted ones, so when you do, STOCK UP! They are so good for this recipe and also for snacking.

Vegan Adaptation: Just omit the butter! You can add some more olive oil in its place to achieve a nice lusciousness.

  • Category: Dinner
  • Method: Roast
  • Cuisine: Italian

Keywords: puttanesca, olives, pasta, pasta recipe, sheet pan puttanesca, sheet pan dinner

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