Last updated February 8, 2019 by Lisa Richards, CNC

Curried Chicken Bowl

Curried Chicken Bowl

Looking for a new and creative way to transform leftover roast or grilled chicken? With a few staples from your Candida Diet pantry, such as coconut milk, garlic, turmeric, ginger, and stevia, you can whip up this unique and flavorful curried chicken bowl in minutes.

The addition of fresh spinach and cooked quinoa makes this a balanced meal in a bowl. It contains lots of satisfying protein, a healthy dose of good fats, and plenty of energy-giving micronutrients. The recipe can be easily doubled or tripled for more servings.

Note that this recipe is designed as a quick, tasty way to use up your leftover turkey or chicken. Therefore, the prep time doesn’t include the time to cook the meat. If you want to make this meal from scratch, remember to allow enough time to cook the chicken or turkey.

Stevia is a natural, zero-calorie sweetener that can help you to satisfy sweet cravings without spiking your blood sugar. For this reason, it’s often used by diabetics. However, it has a slightly bitter aftertaste that not everyone enjoys. If you’re not a fan of stevia, try using monk fruit extract in this recipe instead. Enjoy!

4.47 from 13 votes
Curried Chicken Bowl
Curried Chicken Bowl
Prep Time
20 mins
 
Servings: 2 servings
Calories: 430 kcal
Author: Lisa Richards
Ingredients
Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons canned coconut milk
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon powdered turmeric
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon powdered stevia
  • Salt and pepper to taste
Salad
  • 1 1/2 cups cooked chicken, white or dark meat, shredded or cubed
  • 1/4 cup diced celery
  • 1/4 cup diced Granny Smith apple
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons slivered almonds
  • 1 cup fresh spinach leaves
  • 1 cup cooked quinoa
  • Fresh cilantro for garnish
Instructions
  1. To make dressing, in a small bowl add olive oil, canned coconut milk, fresh lemon juice, minced garlic, powdered turmeric, powdered ginger, powdered stevia, salt and pepper. Whisk to combine, set dressing aside.
  2. To make salad, in a medium bowl add cooked, shredded chicken, diced celery, diced Granny Smith apple, finely chopped red onion and slivered almonds. Mix well. Pour dressing over the salad, toss to combine.

  3. To assemble, fill a bowl with spinach leaves, cooked quinoa and curried chicken salad. Garnish with cilantro. Enjoy!

  4. Store any extra curried chicken salad in an airtight container in the refrigerator for 3 to 4 days.

Filed under: Lunch & Dinner
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Comments

  1. Jody says:

    5 stars
    This was so easy to assemble. Love your recipes.

  2. Heather says:

    5 stars
    I omitted the coconut milk and stevia from the dressing. This bowl was delicious! I have used the dressing for other salads as well. This is my new go to dressing and salad.

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