This salad has it all bursting with layers and layers of flavor. It’s made with fresh spinach, chickpeas, crispy bacon, tomato, and to top it off, a curry mayo dressing. The kick is in the blackened chicken, which is easier to make then you think. This is a meal that will leave you SAT-IS-FIED… 😉
Curry Chickpea Salad (Servings: 2-3)
- 1 can of chickpeas (drained)
- 5 slices bacon
- 1 vine ripened tomato
- 4 cups spinach leaves
- 1/3 cup red onion
- tbspn red wine vinegar
- 2 tbspn olive oil
- blackened chicken (see below)
- curry mayo (see below)
- 2-3 chicken breasts
- Cajun seasoning
- cayenne pepper
- onion powder
- salt & pepper
Curry Mayo Dressing
- 1/3 cup mayo (can substitue low-fat)
- 1/2 teaspoon curry powder
- 1/2 lime squeezed
Using kitchen scissors cut the bacon into little pieces. Cook in a dry fry pan until nice and crispy. Bacon makes everyone happy! 🙂
In the meantime, saute the chopped onion in 2 tablespoons of olive oil. Lightly salt and cook until translucent.
In a bowl you are going to begin adding the spinach leaves, chick peas, diced tomato (set aside some tomato for the garnish), and the cooked red onion.
For the chicken season both sides with cajun seasoning, a hint of cayenne pepper, some salt and cracked pepper. In the same pan you cook the onion add another tablespoon of olive oil. Once the pan is nice and hot cook the chicken 3-4 min. on each side.
Tip: I butterfly my chicken so it cooks more evenly and quickly. 🙂
Once the chicken is cooked through set aside for a few minutes on a cutting board to keep the juices in.
For the dressing, combine the mayo, curry powder, and lime juice
Stir…that was easy 🙂
Add the bacon, red wine vinegar, a dash of salt, and pepper.
Spoon in the curry dressing. 😉
Slice your chicken breast down. Plate a nice portion of the pre-mixed salad. Use your chopping knife to transfer a sliced chicken breast onto each plate. Garnish with diced tomatoes.
I hope you enjoy my fabulous curry salad with a kick!
Cook with love, xoxo