This salad is a taste of Fall with some added flava’ thanks to the tasty curry!

Curried Chicken Salad with Roasted Fall Vegetables

makes 4-6 servings

What You Need:

  • 5 carrots, halved lengthwise + then halved horizontally
  • 1 small yellow onion, quartered
  • 1 bag of Brussels sprouts, halved
  • 4 skinless, boneless chicken breasts
  • 1 small apple, diced
  • chicken stock or olive oil – chicken stock to cover the chicken if slow-cooking + olive oil to use if baking

For the Sauce:

  • 1/8 cup hemp hearts
  • 1 1/2 -2 TB curry powder
  • 2 dashes of sea salt
  • 2 dashes of red pepper flakes
  • 1/2 cup plain Greek yogurt
  • 1/2 paleo mayonnaise
  • 2 garlic cloves, minced

To Make:

  1. Preheat the oven to 350 degrees F
  2. Cut the veggies + place them in a baking dish or sheet. Brush with olive or avocado oil.
  3. Roast until lightly browned + tender- roughly 15-16 minutes.
  4. Meanwhile, bake the chicken with olive oil for 30-40 minutes depending on their thickness and size.
  5. Chop the chicken + place it in a bowl with the veggies and chopped apple.
  6. In a small bowl, mix together the sauce ingredients. Stir it all together + serve in lettuce cups or over greens.