Warm Curry Kale & Chicken Salad

By Dr Ernst
November 29, 2018


  • 1 ¼ pounds bonelss chicken thighs
  • 2 Tbsp coconut oil
  • 1 medium shallot
  • ½ tsp ground cumin
  • 1 Tbsp curry powder
  • 1 cup chicken broth
  • 1 bunch kale, stems removed and chopped
  • 1 lime


In a skillet, heat 2 tbsp coconut oil under medium heat.  Season chicken with salt and pepper and place in the skillet.  Cook until brown, about 5 minutes on each side. Transfer chicken to a plate.

Using the same skillet. Add the shallot and cook about 2 minutes. Stir in cumin, curry powder and cook for another minute. Add broth then place chicken back in the skillet. Cook another 5 minutes. Transfer chicken to plate and let liquid reduce another 5 minutes.

Shred cooked chicken.  Place kale in a bowl with shredded chicken and cooking liquid.  Toss and serve. Sprinkle lime juice over salad.

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