4.47 from 13 votes
Curried Chicken Bowl
Curried Chicken Bowl
Prep Time
20 mins
Servings: 2 servings
Calories: 430 kcal
Author: Lisa Richards
  • 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
  • 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
  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.