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Lilly’s Table

 
 
Lemon Dressed Spinach Salad
© Lillys-Table.com Sorry, no photo.
 

Tags: Dairy Free Gluten-Free Nut Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Carrot & Turmeric Chicken Salad

from Carrot & Turmeric Chicken Green Salad, the Week of April 20, 2014.
View the previous recipe for this meal.

Fresh turmeric, ginger and baby fine shreds of carrots become a creamy yogurt sauce that makes leftover chicken crave worthy when you need a lunch on the go. If you don’t have a microplane, a blender could be used, in this case double the ingredients to have enough dressing. Simply increase the serving size as needed. The carrot tops are easy to skip, if you don’t have any.

Ingredients

  • ⅓ cup carrot, finely shredded with a microplane
  • ½ teaspoon ginger, finely grated with a microplane
  • ½ teaspoon turmeric, finely grated with a microplane
  • ⅓ cup greek yogurt, or mayonaise
  • 1 teaspoon dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • ½ cup carrot tops, or parsley
  • 2 cups chicken, cut into chunks or shreds
  • ⅓ cup sliced almonds, optional

Serving Size: 4 People

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Preparation Instructions

Grate the carrot, ginger, and turmeric directly into the salad bowl. Add the greek yogurt and dijon mustard and beat it in with a wire whisk, slowly drizzle in the olive oil. Season with the salt & pepper.

Fold in the chunks of chicken, sliced almonds, and carrot tops (if using). Serve on top of fresh salad greens or slices of bread.