Curry Chicken Bowl Recipe For Feminine Issues
Ingredients
Ingredient For Dressing
- 2 Tbsp olive oil
- 2 Tbsp canned coconut milk
- 1 Tbsp fresh lemon juice
- 1/2 tsp garlic minced
- 1/2 tsp turmeric powdered
- 1/2 tsp ginger powdered
- 1/4 tsp stevia powdered
- salt and pepper to taste
Ingredient For Salad
- 1 1/2 cups cooked chicken white or dark meat, shredded or cubed
- 1/4 cup celery diced
- 1/4 cup Granny Smith apple diced
- 2 Tbsp red onion finely chopped
- 2 Tbsp almonds slivered
- 1 cup fresh spinach leaves
- 1 cup quinoa cooked
- fresh cilantro for garnish
Instructions
- To make dressing, in a small bowl add olive oil, canned coconut milk, fresh lemon juice, minced garlic, powdered turmeric, powdered ginger, powdered stevia, salt and pepper. Whisk to combine, set dressing aside.
- To make salad, in a medium bowl add cooked, shredded chicken, diced celery, diced Granny Smith apple, finely chopped red onion and slivered almonds. Mix well. Pour dressing over the salad, toss to combine.
- To assemble, fill a bowl with spinach leaves, cooked quinoa and curried chicken salad. Garnish with cilantro. Enjoy!
- Store any extra curried chicken salad in an airtight container in the refrigerator for 3 to 4 days.
Demarion Barber
I love this recipe! I added garlic powder, Italian seasoning, a few flakes of nutritional yeast, half a bottle of kombucha, za’atar, dried onion, and biscuit mix to mine. Great idea!