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Vadouvan-Spiced Chicken & Kale Salad
with Creamy Lime Dressing
20 min 6 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 500 Cals/serving
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Bites of tender chicken, coated in warming vadouvan curry powder, find sweet contrast from the crisp pear and plump golden raisins in our kale salad. It’s all brought together with a drizzle of our tangy yogurt dressing and a garnish of crunchy almonds.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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ingredients
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step-by-step
instructions
1
Prepare the ingredients & season the kale:
Wash and dry the fresh produce. Quarter the lime. Peel the carrots and grate on the large side of a box grater. Quarter, core, and thinly slice the pear. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lime wedges and 2 teaspoons of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened.
2
Cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
3
Make the dressing:
While the chicken cooks, in a bowl, combine the yogurt, the juice of the remaining lime wedges, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.
4
Finish the kale & serve your dish:
To the bowl of dressed kale, add the grated carrots, sliced pear, and raisins. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the cooked chicken. Drizzle with the dressing and garnish with the almonds. Enjoy!
1
Prepare the ingredients & season the kale:
Wash and dry the fresh produce. Quarter the lime. Peel the carrots and grate on the large side of a box grater. Quarter, core, and thinly slice the pear. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lime wedges and 2 teaspoons of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened.
2
Cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
3
Make the dressing:
While the chicken cooks, in a bowl, combine the yogurt, the juice of the remaining lime wedges, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.
4
Finish the kale & serve your dish:
To the bowl of dressed kale, add the grated carrots, sliced pear, and raisins. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the cooked chicken. Drizzle with the dressing and garnish with the almonds. Enjoy!
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