Endorian Roasted Chicken Salad


4 People

Prep Time

10 Minutes

Cooking Time

30 Minutes

Total Time

40 Minutes

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 1/4 cup buttermilk

  • 3 teaspoons green curry paste

  • Powder garlic, lemon, oregano, salt and pepper to taste

  • 1 medium zucchini, sliced

  • 1 medium sweet potato, peeled and sliced

  • 6 cups "Spring Mix" lettuce

  • 3 boneless, skinless chicken breasts grilled and sliced (marinated in a little bit of olive oil, salt, pepper, lemon juice and paprika)

  • 1/4 cup pepitas shelled pumpkin seeds

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    1. In a small bowl, mix mayonnaise, sour cream, buttermilk, seasonings, and green curry paste. Chill in the fridge for at least 30 minutes.

    2. In a large bowl, combine sweet potato, zucchini, tbsp of olive oil, and salt and pepper to taste. Grill the vegetables until tender on a barbecue.

    3. In a large bowl, combine spring mix and quinoa. Pour 1/4 cup of dressing into the bowl and mix well. Top with roasted vegetables, chicken, and pepitas. Serve and top with additional dressing if desired.


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