• Katherine Arthurs

Indian Spiced Chicken Salad & Orange Poppy Seed Dressing

Tender chicken spiced with garam masala, salt and pepper. A quick pan sear and let them rest - because we want those juices inside the chicken not all over your cutting board.


Cilantro and mint leaves are the lettuce...add in some spinach for more greens. The crunch of the cucumbers and carrots is perfect with the most chicken and spice of the garam masala.


The dressing is my new favorite. Small hints of orange, the crunch of poppy seeds and the pop of garlic - it's really such a good combination with the cilantro, chicken and almonds.


This salad would be great without the chicken too - serve it as a starter for dinner or along side a roast chicken. It has so many surprising flavors that will have you coming back for more. Promise.




Indian Spiced Chicken Salad & Orange Poppy Seed Dressing


2 chicken breasts

1 tablespoons Garam masala spice

salt and pepper

1 large bunch cilantro, rinsed and dried

6-10 fresh mint leaves

1/2 cup grated, sliced or shredded carrots

1/4 cup dry roasted almonds, cut in half

1 cup cucumber, sliced

1/2 cup olive oil

1/4 cup white balsamic vinegar

1 heaping tablespoon djion mustard

1 teaspoon poppy seeds

1-2 garlic cloves, minced

1 teaspoon maple syrup

zest from 1 orange

1 cup cooked quinoa (millet, brown rice or faro works as well)


Heat a skillet over high heat. Add in the coconut oil and heat until the pan is very hot. Sprinkle the chicken breasts with the garam masala, salt and pepper on both sides. Place the chicken in the pan and cook on the first side for 5-6 minutes.


Flip over and cook until the chicken is fully cooked. Remove from the skillet and let cool on a cutting board.


To make the dressing, combine the olive oil, white balsamic vinegar, djion mustard, poppy seeds, garlic, maple syrup, orange zest and a pinch of each salt and pepper, in a small glass container with a lid. Mix with a fork or place the lid on it and shake it up.


When the chicken has cooled for at least 10 minute, cut at an angle into thin slices.


To assemble the salad, toss together the cilantro, mint, carrots, almonds, cucumber and quinoa, in a serving bowl. Add in the chicken and drizzle half of the dressing on top. Toss with tongs.

Serve with remaining dressing. Enjoy!

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