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Blackened Curry Chicken Salad

Generously seasoned curry chicken over a bed of greens with crisp veggies, crunchy ciabatta croutons and a creamy tzatziki sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Greek, Mediterranean
Servings: 4

Ingredients

  • 2 boneless skinless chicken breasts, halved
  • olive oil
  • 2 teaspoons of curry spice blend
  • a large head of romaine or mixed greens, chopped
  • 1 english cucumber, diced
  • 1 cup of tomatoes, diced
  • 1 sweet bell pepper, diced
  • 1/4 cup of red onion, diced
  • 1/4 cup of feta, crumbled

Ciabatta Croutons

  • 1 small loaf of ciabatta
  • olive oil
  • 2 teaspoons of garlic salt
  • 1/2 teaspoon of black pepper

Tzatziki Sauce

  • 1 english cucumber, shredded, patted dry
  • 1 1/4 cups of plain greek yogurt
  • 1 large clove of garlic, finely minced
  • 1/4 cup of fresh dill, finely chopped
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 tablespoon of extra virgin olive oil
  • a pinch of salt and black pepper

Instructions

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