Indian Chicken Salad

Kitchen Tested
  • Yield 4 servings

The distinct flavors of curry and ginger combine with the sweetness of oranges.


1/2 cup plain nonfat yogurt
2 tablespoons finely chopped red onion
dash cayenne pepper
Salt to taste
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 pound cooked skinless, boneless chicken breasts, cut into 1-inch chunks
1 medium peeled carrot, shredded
1 teaspoon curry powder
1/4 teaspoon ground ginger
2 naval oranges, peeled and cut into segments
1/3 cup orange juice
6 cups (loosely packed) washed, stemmed spinach leaves


  1. In a small bowl, whisk together yogurt, red onion, cayenne and salt.
  2. In a medium pot, cover sweet potatoes with water, bring to a simmer over medium-heat, and cook until tender, about 10 minutes. Remove the sweet potatoes to a large bowl.
  3. Combine chicken with sweet potatoes and add carrot.  Stir in curry powder, ginger and oranges. Toss mixture with yogurt dressing and add orange juice to thin dressing. Line a large bowl with spinach leaves and top with chicken mixture.



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