Almond roasted chicken salad
Chicken salad is underrated, but mostly because it's usually shredded af and bland. No more! Once you've had roasted chicken salad, you'll never want to go back.
This recipe is an easy go-to, plus serving it on bibb lettuce means you get to enjoy more (and mayonnaise) without too much guilt. The almonds and pomegranate seeds add crunch and texture, while the dates add some sweetness.
Once you get this recipe down, don't be afraid to switch it up. Add golden raisins instead of the dates, or try walnuts AND almonds in the chicken salad. Another fun combination would be dried cranberries and roasted turkey breast for a seasonal twist. However you dice it, this one is sure to become a new fave of yours!
- 2 large skinless chicken breasts
- 1/4 cup plain, non-fat greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/4 teaspoon dried cilantro
- 1/4 teaspoon cumin
- 1 handful of almonds (roughly 16)
- 1 handful of pitted dates (roughly 8)
- Optional: 1 tablespoon mayonnaise (for taste)
- To serve: bibb lettuce, pomegranate seeds
Preheat your oven to 350 degrees Fahrenheit. Pat the chicken dry and then sprinkle each chicken breast liberally with salt and pepper.
Place the chicken breasts on a greased and foil-lined baking sheet. Roast the chicken in the oven for ~25 minutes, flipping them halfway through roasting. When the chicken is done, remove it from the oven and allow it to cool.
While the chicken is cooling, make the dressing by combining the greek yogurt, olive oil, curry powder, dried cilantro, cumin, and mayonnaise, if using. Roughly chop the almonds and dates and stir them in.
To assemble the chicken salad, cube the chicken and then fold it into the dressing.
Serve the chicken salad with bibb lettuce (lettuce cups for the win!) and pomegranate seed for added crunch.