Gluten Free Curry Fried Chicken Salad with Yogurt Dressing

Monday, April 30, 2012

Spring is beginning to reluctantly make itself visible here in England. After weeks of rain and threats that May could very well be the coldest the country has seen in 100 years, the hope of having an actual spring was pretty grim. The cherry trees came out, but late snows killed off most of the buds and what the snow didn't get, the pigeons have devoured.

Spring is one of my favorite seasons and when the weather isn't cooperating, the best way to get a makeshift spring, (short of jetsetting off to some tropical island) is to have one for dinner!

This curry fried chicken salad and yogurt dressing is a recipe adapted from Slimming World. The adaptations have been made to capitalize on in-season veggies, to alter the taste and to provide a little bit of spring during a seemingly endless winter. What's even better, if you're a Slimming Worlder, this recipe is completely syn free! Syn free and springtime on your plate? Yeah, I'll take that.

For the curry fried chicken:
 2 to 4 boneless, skinless chicken breasts, diced
zest and juice of 1 lime
1 tsp ground ginger or a few slivers of Very Lazy Ginger
1/2 tsp garlic granules
1 1/2 tbsp mild curry powder
1 red onion, sliced
Low calorie cooking spray

For the salald:
8 sweet cherry tomatoes, quartered
10g cucumber, quartered
100g baby spinach
300g gluten free fusili pasta

For the yogurt dressing: 
300g fat free natural yogurt
2tbsp fat free vanilla yogurt
1 1/2tbsp dried mint
1tbsp dried coriander
1tbsp soy sauce
alright, let's cook:

For the yogurt dressing, combine both types of yogurt in a bowl with the soy sauce, mint, coriander and a pinch of salt. Whisk until smooth. Set aside.

For the curry fried chicken, dice the chicken and place in a bowl. Coat with curry powder, garlic, ginger and the zest and juice of one lime. Finish with a pinch of salt and leave to marinade for 30 minutes to an hour at room temperature. Caramelize the red onions in the low calorie cooking spray. When mostly caramelized, add the marinated chicken to the pan and saute until cooked through.

For the salad, boil the pasta until cooked. Should be about 10 to 12 minutes. When cooked and drained, toss with the spinach, tomatoes and cucumbers. Top with the cooked chicken and onions, serve with the dressing on the side.  

Servings: 4
Amount Per Serving 
Calories: 433.7 Total Fat: 2.7 g Cholesterol: 45.0 mg Sodium: 260.8 mg Total Carbs: 73.4 g Dietary Fiber: 4.8 g  Protein: 31.4 g

No Comments Yet, Leave Yours!

What do you think of this recipe? Be sure to tag me in any recipes you make on social media and use #anyonitanibbles!