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INGREDIENTS
⅓ cup plain Greek yogurt
2 teaspoons red curry paste
2 tablespoons ranch dressing
3 cups cooked chicken breasts, shredded or roughly chopped
½ cup roasted and salted peanuts,roughly chopped
⅓ cup dried apricots, chopped
2 large green onions, thinly sliced
¼ cup fresh cilantro, chopped
1 teaspoon red pepper flakes
5–6 cups fresh leafy greens, for serving
1 cup shredded or matchstick carrots, for serving
1 lime, sliced into wedges, for garnish
METHOD
In a small bowl, combine Greek yogurt, curry paste and ranch dressing. Set aside.
Prep the remaining ingredients. In a large mixing bowl, add cooked chicken, peanuts, apricots, green onions, cilantro, red pepper flakes and curried yogurt mixture. Fold together until evenly combined. Garnish with additional cilantro, green onions or peanuts, if desired.
To serve, divide the leafy greens into 4 large salad bowls. Add ¼ cup carrots to each bowl; and then, top with the chicken salad. Garnish with a squeeze of lime juice and enjoy.
Notes: If starting with uncooked chicken, season chicken breasts with salt and pepper; and then, roast or bake at 425 F for 15–18 minutes, or until chicken is fully cooked (165 F in the thickest part of the breast).
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