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–+ servings

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 minutes
Cook Time 25 minutes
Total Time 50 minutes
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
 

  1. Preheat your oven to 200°C (400°F).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. On a large serving platter or bowl, layer the arugula as the base. Spoon the chicken and vegetable mixture over the top.
  7. 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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