Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) curry powder
  • 1/2 teaspoon (3g) garlic powder
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 2 cups (100g) mixed salad greens (e.g., baby spinach, arugula)
  • 1 ripe mango, peeled and diced
  • 1/2 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup (35g) unsalted roasted cashews, chopped (optional)
  • 2 tablespoons (30ml) coconut milk
  • 1 tablespoon (15ml) lime juice
  • 1 tablespoon (15ml) honey or maple syrup
  • 1/2 teaspoon (2g) curry powder
  • Pinch of salt

Instructions:

  1. In a mixing bowl, combine chicken pieces with olive oil, curry powder, garlic powder, salt, and black pepper. Toss to coat evenly.
  2. Heat the skillet over medium-high heat. Add the marinated chicken and sauté for 6-8 minutes, stirring frequently, until cooked through.
  3. In a small bowl, whisk together coconut milk, lime juice, honey (or maple syrup), curry powder, and a pinch of salt until well combined.
  4. In a large bowl, combine mixed greens, diced mango, red bell pepper, and red onion. Add the sautéed chicken on top.
  5. Drizzle the dressing over the salad and gently toss to combine all the ingredients.
  6. Divide the salad among plates and top with chopped cashews if using. Serve immediately.