Curried chicken and brussel sprout salad

Curried chicken and brussel sprout salad

You can make basically anything and serve it over a salad. While I usually opt for serving curries and fish over rice or in tacos, using a bunch of leaves as a vehicle is not only less work, but lighter too. That doesn’t mean you’ll be hungry afterwards - the savory brussel sprouts and spiced chicken make sure of that. While this ingredient list is long, most of the items are seasonings you can substitute with whatever you have on hand.


  • 2 cups brussel sprouts, ends trimmed and halved

  • 3 tbsp olive oil

  • 2 tsp Italian seasoning

  • 1 tsp curry powder

  • Salt/pepper

  • 4 boneless skinless chicken breasts, cut into bite-sized pieces

  • 2 tsp coriander powder

  • 2 tsp cumin powder

  • 1/2 tsp turmeric

  • 1/2 tbsp garam masala

  • juice of 1/2 lemon

  • 1/4 cup Caesar dressing

  • 2 heads lettuce, chopped

  • 8 oz grape tomatoes, halved

  • 1/4 cup slivered almonds

  • 1/2 cup cheddar cheese, cubed


Preheat oven to 450F. Place brussel sprouts in a bowl with olive oil, Italian seasoning, salt, pepper, and curry powder. Toss to coat and place on foil-lined baking tray. Cook for 30 minutes until sprouts are crispy on the outside.

While brussel sprouts cook, prepare the chicken. Place chicken pieces in a bowl with oil, coriander, cumin, turmeric, and garam masala. Mariante for 20 minutes, then add to a heavy pot and cook until chicken is cooked through.

To arrange the salad, first pour the dressing to the bottom of a large bowl. Add lettuce, then top with tomatoes, almonds, cheese, chicken, and brussel sprouts. The bit of dressing cools the heat from the chicken and brussel sprouts. Not bad for a last minute meal.

curried chicken and brussel sprout salad

curried chicken and brussel sprout salad