Curried Chicken Cobb Salad

This Curried Chicken Cobb Salad is a light and refreshing salad that is packed with nutrients and rich in flavor as well! Feel free to customize this salad to your preference and enjoy!

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Curried chicken cobb salad

marilynpeight

This fresh and zesty salad with flavorful curried chicken is a light, yet easy meal in one for days when you just need a quick dinner or lunch!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Salad

Cuisine American

Servings 4

Ingredients

  

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For the curried chicken:

• 2 medium chicken breasts sliced
• 1 teaspoon yellow curry powder
• 1/4 teaspoon season all
• 1/2 teaspoon garlic powder
• dash salt (to taste)
• 1/4 teaspoon Old bay seasoning (optional)

For the salad:

• 1 cup spinach roughly chopped
• 1 head Romaine lettuce
• 3/4 cup cherry tomato halves
• 3 mini bell peppers sliced *see note
• 1/3 English cucumber sliced
• crumbled bacon (optional)
• 2 hard boiled eggs
• Ranch dressing or dressing of choice
• Lemon or lime juice
• Blue cheese (optional)

Instructions

 

• Mix seasonings in a small dish, then sprinkle generously over chicken, seasoning all sides. Add several tablespoons oil to a non-stick skillet, then fry the seasoned chicken for a few minutes until all sides are slightly browned. Cover with a lid and turn heat to med-low. Cook for 10 minutes or until chicken is no longer pink in the center and reaches 165 degrees.
• Compile salad in order given, first mixing lettuce and spinach, then adding the rest of the vegetable ending with eggs and chicken (cooled to room temp), then sprinkle bacon and blue cheese (optional) over top.
• Squeeze lemon or lime juice over the salad (optional) and serve with dressing of choice.

Notes

You can also use regular sized bell peppers, diced into smaller chunks. 

Keyword Curried chicken, cobb salad, curry

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Try this salad with fresh, homemade bread or garlic pretzel knots!

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Curried Chicken may seem like a strange addition to a salad, but my husband raves over this salad whenever I serve it, and it is one of my favorites as well!

Fry the chicken until nicely browned on all sides, then cover and allow to continue cooking until the internal temperature reaches 165.

Note* Fresh lemon or lime juice drizzled over this salad really brings out a refreshing flavor!

Feel free to add or subtract any of your favorite/least favorite veggies, bacon or eggs in this salad.

My husband and I decided to try a month of eating no sugar for him, and low sugar for me, (woman has got to have a few sweets you know.) and eating light, healthy meals. I was excited but also a little apprehensive about coming up with ideas. After I made this salad and got good reviews from Him, and loved it myself, I felt like maybe this whole diet thing won’t be so bad after all!

I would love to see your creation of this recipe as well! Tag me on Instagram at thismom.cooks and I will add your creation onto my story as well.