Ginger Curry Chicken Breast Salad with Warm Coconut Dressing
This recipe makes Ginger Curry Chicken and Basil Coconut Milk into a flavorful summer-kissed salad, adding tender spinach leaves and sun-ripened tomatoes with a warm dressing that wilts the leaves.
This recipe makes Ginger Curry Chicken and Basil Coconut Milk into a flavorful summer-kissed salad, adding tender spinach leaves and sun-ripened tomatoes with a warm dressing that wilts the leaves.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Makes 2 to 3 breasts, 4 cups spinach salad
Cook Time: 20 minutes
Yield: Makes 2 to 3 breasts, 4 cups spinach salad
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Ingredients
for the chicken
1 tablespoon olive oil
1 package (14 ounces)
Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Fillets
1 teaspoon curry powder
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, cut into thin wedges
4 cloves garlic, finely chopped
1/4 cup peeled, fresh ginger, cut into thin julienne pieces
1 can (14 ounces) light coconut milk
for the final touch
1/4 cup chopped fresh basil leaves
1 tablespoon fresh cilantro leaves
for the salad
1 package (5 ounces) baby spinach leaves
2 ripe tomatoes, cut into wedges
1/4 cup chopped fresh mint leaves
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Directions
• In large skillet, sauté chicken breasts in olive oil over medium high heat for 3 minutes. Sprinkle with curry, brown sugar, salt and pepper. Continue cooking for 4 to 5 minutes.
• Turn chicken; add onion, garlic and ginger around chicken breasts. Cook for 6 to 8 minutes or until chicken is browned on both sides and there is no hint of pink in the meat.
• Reduce heat to medium; stir in coconut milk. Cook for 2 to 3 minutes to heat through. Sprinkle with basil and cilantro. Remove breasts from skillet, reserving coconut milk broth.
• In large bowl, toss together spinach, tomatoes and mint. Pour warm (not hot) coconut broth over salad. Serve chicken breasts in bowls on top of salad and curry. If desired, cut chicken into slices or pieces and toss with salad.
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Nutritional Information
3 Servings • Serving Size: 1 breast fillet, 1/2 cup salad • PER SERVING • Calories 350 • % Calories from Fat 34 % • Total Fat 13 g • Saturated Fat 5 g • Cholesterol 95 mg • Sodium 900 mg • Total Carbohydrate 16 g • Dietary Fiber 4 g • Protein 41 g • Sugars 8 g • % DAILY VALUE • Vitamin A 118 % • Vitamin C 51 % • Calcium 10 % • Iron 34 % • DIETARY EXCHANGES • Lean Meat 5 • Fat 2 • Vegetable 2
3 Servings • Serving Size: 1 breast fillet, 1/2 cup salad • PER SERVING • Calories 350 • % Calories from Fat 34 % • Total Fat 13 g • Saturated Fat 5 g • Cholesterol 95 mg • Sodium 900 mg • Total Carbohydrate 16 g • Dietary Fiber 4 g • Protein 41 g • Sugars 8 g • % DAILY VALUE • Vitamin A 118 % • Vitamin C 51 % • Calcium 10 % • Iron 34 % • DIETARY EXCHANGES • Lean Meat 5 • Fat 2 • Vegetable 2
Substitutions/Variations
Frozen spinach for fresh spinach.* Just BARE™ whole boneless skinless breasts from the full-service meat counter may be substituted for the pre-packaged breast fillets. NOTE: before starting the recipe, each whole boneless skinless breast will need to be cut into 2 fillets using a sharp knife. Simply purchase a quantity similar to the package size specified and follow the recipe as provided.
Frozen spinach for fresh spinach.* Just BARE™ whole boneless skinless breasts from the full-service meat counter may be substituted for the pre-packaged breast fillets. NOTE: before starting the recipe, each whole boneless skinless breast will need to be cut into 2 fillets using a sharp knife. Simply purchase a quantity similar to the package size specified and follow the recipe as provided.