Yellow Curry Chicken & Fruit Salad

Spontaneous Chefs

"A unique quick & easy salad to get away from the same old salad. Feel free to spice it up by adding a little bit of cayenne to your chicken."
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13 servings
Serving size has been adjusted!
Original recipe yields 3 servings

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  1. Coat two thawed chicken breasts with 1 tbsp yellow curry paste and set aside to marinate, and reserve 1 tbsp curry paste for later.
  2. Preheat indoor grill.
  3. Combine salad mix, pineapple chunks, and strawberries.
  4. Toast nuts (I prefer macademia, cashews or almonds myself)
  5. Place chicken breasts on preheated grill. Use remaining curry paste halfway through grilling. Once chicken is no longer pink in the center, set aside & allow to cool.
  6. If making dressing, combine ingredients and cook over low heat until combined well.
  7. Cut chicken into chunks.
  8. Top salad mixture with chicken, nuts and dressing & enjoy.


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