Total Time
22mins
Prep 10 mins
Cook 12 mins

This is the only chicken salad I'll eat since I started making it. Taken from the Silver Spoon cookbook.

Ingredients Nutrition

Directions

  1. Using a sharp knife cut 3-4 diagonal slits in each cutlet.
  2. Place onto a lined small baking pan.
  3. Combine marinade ingredients and pour over chicken cutlets.
  4. Place on oven rack 8-10 inches away from top.
  5. Grill for 10-12 minutes, turning every few minutes.
  6. Remove from oven, cover, and let sit for ½ hour.
  7. Combine salad ingredients.
  8. Combine all dressing ingredients well by hand.
  9. Pour over salad ½ hour before serving.
  10. When chicken is cool, cut into strips.
  11. Toss salad with dressing and chicken.
Most Helpful

5 5

Oh, this is aMAZing! This deserves many, many more 5 star reviews! I marinated the chicken overnight and grilled it on a George Foreman grill. It was very, very flavorful, and complemented the dressing perfectly! I can make a large amount of this, and serve it alone for dinner. (use whatever fresh veggies are on hand) (I think it would be just fine with half the amount of garlic in the dressing)

5 5

I loved this, exactly what I was looking for. I baked the chicken in the marinade and broiled it at the end. I cut back on the sugar in the dressing just because of personal preference. Even my two year old licked her plate clean. I will definitely make this again!

4 5

This was quite tasty! The chicken was unique with the curry in the marinade and the dressing was kinda sweet but kinda tart. The combination of flavors when you put the two together made for a very enjoyable and definately not boring salad! Pouring the marinade over the chicken and baking it at 450 degrees does make it smoke a little but the chicken is just fine and was cooked perfect after the 30 minute rest. We will have this again!