Ingredients you’ll need (2 servings):
- 2 cups cooked and shredded chicken
- 1/2 cup plain Greek yogurt
- 1/4 cup canned coconut milk
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
- 1/2 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped unsalted cashews
To prepare the dish, start by mixing together the chicken, Greek yogurt, coconut milk, butter, garlic, curry powder, ginger, salt, and pepper in a medium-sized bowl. Set the mixture aside to marinate for at least 15 minutes.
In a large salad bowl, combine the salad greens, cucumber, cherry tomatoes, red onion, cilantro, and cashews.
Once the chicken mixture has marinated, heat a large skillet over medium-high heat. Add the chicken mixture to the skillet and cook for 6-8 minutes, or until it is heated through.
Divide the chicken mixture evenly between two plates and serve it immediately with the salad on the side. Enjoy!
