Name: Curry Spice Chicken Salad with Eggplant and Asparagus
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 250 g chicken breast, cooked and shredded; 150 g arugula, washed and dried; 200 g eggplant, diced; 150 g asparagus, trimmed and cut into 5 cm pieces; 30 ml olive oil; 1 tsp curry powder; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; to taste Salt and freshly cracked black pepper; 2 tbsp fresh mint leaves, chopped; 30 g Toasted almonds, sliced (optional); 50 g Crumbled feta cheese (optional)

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Curry Spice Chicken Salad with Eggplant and Asparagus

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Introducing a delightful twist on a classic salad! This Curry Spice Chicken Salad beautifully combines tender arugula with roasted eggplant and crisp asparagus, all topped with succulent pieces of chicken. Dressed in a fragrant curry spice mixture, this dish is finished with fresh mint and a sprinkle of cracked black pepper for that extra kick. Feel free to adjust the spices to your liking and play around with seasonal vegetables – cooking is all about your personal touch!

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Prep Time 20

Cook Time 25

Total Time 50

Servings: 4

Course: Soft-Puréed Food

Cuisine: Fusion

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

250 g chicken breast, cooked and shredded
150 g arugula, washed and dried
200 g eggplant, diced
150 g asparagus, trimmed and cut into 5 cm pieces
30 ml olive oil
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
to taste Salt and freshly cracked black pepper
2 tbsp fresh mint leaves, chopped
30 g Toasted almonds, sliced optional
50 g Crumbled feta cheese optional

Equipment

Baking tray
Chef's knife
Heatproof mixing bowl
Large salad bowl

Method

Preheat your oven to 200°C (400°F).
Toss the diced eggplant with 15ml of olive oil, salt, and pepper on the baking tray. Roast for 20 minutes or until tender and golden, stirring halfway through.
While the eggplant is roasting, bring a pot of salted water to a boil and blanch the asparagus for 3-4 minutes until bright green and tender-crisp. Drain and run under cold water to stop the cooking.
In a large mixing bowl, combine the shredded chicken with remaining olive oil, curry powder, ground cumin, and smoked paprika. Mix well to ensure the chicken is evenly coated in the spices.
Once the eggplant is done roasting, let it cool for a few minutes, then add to the mixing bowl with the chicken. Toss in the blanched asparagus and fresh mint, mixing gently.
On a large serving platter or bowl, layer the arugula as the base. Spoon the chicken and vegetable mixture over the top.
Finish with a sprinkle of cracked black pepper and additional mint, if desired. Serve immediately or allow to rest for 5 minutes for flavors to meld.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 25gFat: 18gSodium: 300mgPotassium: 600mgFiber: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 70mgIron: 2mg

Notes

Feel free to substitute the chicken with chickpeas for a vegetarian twist.
If you prefer less spice, adjust the amount of curry powder to your taste.
This salad can be stored in the refrigerator for up to 2 days, and it’s great served chilled. Just give it a good toss before serving to revive the freshness! Enjoy customizing this dish with your favorite add-ons!

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Curry Spice Chicken Salad with Eggplant and Asparagus