My husband has always loved chicken combined with the flavor of curry. You've heard me talk about curry before in regards to turmeric (if you missed it, check it out here!). Curry actually isn't just one spice; it's typically several spices mixed together. Usually, curry is made of turmeric, coriander seeds, cloves, black pepper, mustard seeds, cinnamon, and bay leaves.
Some of those spices that I just mentioned can actually aid in digestion. Black pepper can help promote stomach acid secretion, cinnamon has been known to help ease stomach cramps, and cloves have been used to treat indigestion. Pretty cool stuff if you ask me! If you think that curry isn't a spice that you will enjoy, give this recipe a try. The whole recipe only calls for 1 tsp., so it's a nice and mild introduction to curry.
- 1 pound chicken tenders (or chicken breast cut into strips)
- 5 Tbsp. olive oil, divided
- 4 Tbsp. fresh lemon juice, divided
- 1 tsp. curry powder
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 avocado (FODMAPers, no more than 1/8 of an avocado per serving)
- 2 handfuls fresh basil
- 1/2 tsp. salt
- To create the marinade, whisk together the olive oil, 2 Tbsp. lemon juice, curry powder, cumin, and coriander until combined.
- In a Ziploc bag or bowl, combine the chicken and marinade. Marinate for at least 30 minutes, or overnight.
- Heat 1 Tbsp. olive oil in a large nonstick skillet over medium heat.
- Add the chicken and cook all the way through, about 6-10 minutes (depending on size).
- In the meantime, make the vinaigrette by processing basil, salt, and lemon juice in a food processor until smooth. Add the remaining olive oil slowly and continue processing until combined.
- To assemble the salads, add the greens in a bowl. Add the chicken on top, along with the tomatoes and avocado.
- Drizzle the bowl with the vinaigrette.