Curry Chicken Salad Recipe with Roasted Vegetables (No Mayo)

Curry chicken salad with roasted vegetables in a white bowl.

No ratings yet

Curry Chicken Salad Recipe with Roasted Vegetables (No Mayo)

This curry chicken salad recipe is the perfect cool-weather comfort food. It brings together the warm, earthy spices of curry with tender chicken and roasted vegetables.

Prep Time15

Cook Time25

Total Time40

Servings: people

Calories: 202kcal

Author: Elcy Wang

Print Recipe Pin Recipe Save

Cook ModePrevent your screen from going dark

INGREDIENTS

FOR THE ROASTED VEGGIES

▢ 14 ounces Brussels sprouts, stems removed and cut in half lengthwise about 2 cups after they've been cut
▢ 2 cups peeled and cubed sweet potatoes
▢ 2 tablespoon avocado oil, divided for the roasted veggies
▢ 1 tsp salt, divided for the roasted veggies

FOR THE REST OF THE SALAD

▢ 4 ounces arugula, chopped into bite-sized pieces about 4 cups, packed
▢ 1 cup cooked chicken breast, cubed
▢ ½ cup ginger curry vinaigrette

INSTRUCTIONS

Preheat the oven to 450°F.
Toss the sweet potatoes in avocado oil and salt. Spread them in a single layer on one half of the baking sheet.
Toss the Brussels sprouts in avocado oil and salt. Spread them in a single layer on the other half of the baking sheet.
Place the baking sheet on the middle rack in the oven.
Around 15 minutes, the Brussels Sprouts should be lightly crispy and golden brown. Remove them from the sheet pan and set them aside in a large bowl.
Rotate the sheet pan and continue to roast the sweet potatoes in the oven. After about 10 minutes, the sweet potatoes should be ready and crispy brown on the bottom sides.
Chop the arugula into bite-sized pieces.
Add the arugula, cubed or shredded chicken, and roasted sweet potatoes to the bowl of Brussels sprouts. Drizzle on the curry salad dressing then toss to combine. Serve immediately.

NOTES

While this salad is best enjoyed immediately, you can store leftovers in an airtight container for a few days in the refrigerator.

NUTRITION