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! Curried chicken may seem like a strange choice to put on top of a cobb salad, but trust me, those beautiful aromatic flavors of curry are the perfect choice for topping a cobb salad that is loaded with fresh veggies and other proteins. Keep scrolling below the recipe card if you would like to see more dinner ideas!

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Curried chicken cobb salad

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
Prep Time 20 minutes
Cook Time 10 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

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
Tried this recipe?Let us know how it was!

Equipment needed for this curried chicken cobb salad:

  • Cutting board I like to use a cutting board to contain the mess and also to save my kitchen countertops from getting scratched with the knife.
  • Chef’s knife A chef’s knife is very useful for chopping up all the chicken, veggies, bacon and boiled eggs for this curried chicken cobb salad.
  • Large skillet A large skillet is needed to fry up the curried chicken.
  • Platter I like to use a large bowl or pretty serving platter to present this salad onto the table with. A pretty serving dish makes all the difference, am I right?
  • Salad tongs A salad tongs makes handling the salad much easier, they are also useful for transferring the hot chicken strips from the skillet onto the salad.

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

Other dinner recipes you may enjoy:

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Step 1: Mix seasonings in a small dish, then sprinkle generously over chicken, seasoning all sides.

Why curried chicken?

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!

Step 1 continued: 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.

What other add-ins can I do to make this curried chicken cobb salad pop with flavor?

Feel free to add or subtract any of your favorite/least favorite veggies, bacon or eggs in this salad. Some other add-in ideas are blue cheese, olives, kale, whole corn kernels, spicy peppers, beans, sauteed onions, mushrooms and more!

Step 2-3: 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. Add a squeeze of lemon or lime juice over top to get that nice and zesty flavor (optional).

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!

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