Blackened Curry Chicken Salad
Serves 4
10 mins prep
15 mins cook
25 mins total
Generously seasoned curry chicken over a bed of greens with crisp veggies, crunchy ciabatta croutons and a creamy tzatziki sauce.
Ciabatta Croutons
Tzatziki Sauce
Make the ciabatta croutons...
Preheat your oven to 375 degrees
Tear a small loaf of ciabatta into crouton sized pieces
Place the ciabatta on a parchment paper lined baking sheet and drizzle with olive oil
Toss until all of the ciabatta is lightly coated in olive oil and sprinkle generously with garlic salt and black pepper
Bake the croutons, tossing them occasionally, until they are golden brown and crisp
Make the tzatziki sauce...
Combine 1 1/4 cups of greek yogurt with the garlic, dill, lemon juice, olive oil, salt and pepper in a medium bowl
Grate the english cucumber and place the shreds into a fine kitchen towel or cheesecloth
Squeeze the towel to remove excess liquid from the cucumber
Add the drained cucumber shreds into the other ingredients and mix until everything is fully incorporated
Make the blackened curry chicken....
Slice 2 boneless skinless chicken breasts in half lengthwise to create thin cutlets, drizzle with olive oil and generously season with your favorite curry spice blend
Place a large skillet over medium to medium high heat and cook the chicken in a single layer until it is cooked through and both sides are deeply golden and crisp
Transfer the blackened curry chicken onto a cutting board to rest while you assemble the salad
Assemble the salad...
Add a layer of mixed greens or chopped romaine in large salad bowls
Top with chopped tomatoes, cucumber, sweet bell pepper and red onion
Slice the chicken and layer it over the salad
Garnish with ciabatta croutons, crumbled feta and tzatziki sauce
