This Thai Red Curry Chicken and Sweet Potato Spinach Salad is at once satisfying and light, so it’s perfect summer fare! Flavourful red curry chicken, steamed sweet potato, and cucumber are served on a bed of spinach, and then topped off with a toasted sesame tamari dressing. Via Up Beet Kitchen
Serves 4.
Thai Red Curry Chicken and Sweet Potato Spinach Salad
Thai Red Curry Chicken
500 grams organic boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon toasted sesame oil
1 tablespoon tamari
2 tablespoons Thai red curry paste
2 tablespoons lime juice
1 tablespoon maple syrup
2 garlic cloves, minced
1/4 cup toasted sesame seeds
Salad
2 large sweet potatoes, cut into 1-inch cubes
6 packed cups spinach, chopped if desired
3 green onions, sliced
1 Lebanese cucumber, sliced
1 ½ cups cooked chickpeas
1/2 cup cilantro, chopped
Dressing
1/4 cup toasted sesame oil
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon tamari
1 teaspoon maple syrup
2 garlic cloves, minced
1 tablespoon minced fresh ginger
Sea salt and pepper, to taste
Instructions
Prepare the chicken. Whisk together the toasted sesame oil, tamari, Thai red curry paste, lime juice, maple syrup, and garlic in a bowl. Add the chicken and toss to coat. Marinate for at least 15 minutes, or overnight in the refrigerator.
Preheat the oven to 425 F and place the chicken on a rimmed baking sheet. Bake for 15 minutes, or until cooked through and no longer pink inside. Sprinkle with toasted sesame seeds.
Meanwhile, steam the sweet potatoes until tender. Remove from the heat and let cool.
Place the spinach in a large bowl and arrange the sweet potato, green onions, cucumber, chickpeas, cilantro, and chicken over top.
Make the dressing. Combine all dressing ingredients in a jar, secure the lid, and shake vigorously.
Drizzle desired amount of dressing over the salad and enjoy! I like to serve some miso and lime-infused rice as a side dish. To make it, simply cook your desired amount of white rice. Combine 1 tablespoon of dark miso with 3 tablespoons of water and 2 tablespoons of lime juice. Stir this into the cooked rice, along with some chopped cilantro and sliced green onions.
