Curry Chicken Bowl Recipe For Yeast Infection
Ingredients
Ingredient For Dressing
- 2 Tbsp olive oil
- 2 Tbsp canned coconut milk
- 1 Tbsp fresh lemon juice
- 1/2 tsp garlic, minced
- 1/2 tsp turmeric, powdered
- 1/2 tsp ginger, powdered
- 1/4 tsp stevia, powdered
- salt and pepper to taste
Ingredient For Salad
- 1 1/2 cups cooked chicken, white or dark meat, shredded or cubed
- 1/4 cup celery, diced
- 1/4 cup Granny Smith apple, diced
- 2 Tbsp red onion, finely chopped
- 2 Tbsp almonds, slivered
- 1 cup fresh spinach leaves
- 1 cup quinoa, cooked
- fresh cilantro for garnish
Instructions
- To make dressing, in a small bowl add olive oil, canned coconut milk, fresh lemon juice, minced garlic, powdered turmeric, powdered ginger, powdered stevia, salt and pepper. Whisk to combine, set dressing aside.
- To make salad, in a medium bowl add cooked, shredded chicken, diced celery, diced Granny Smith apple, finely chopped red onion and slivered almonds. Mix well. Pour dressing over the salad, toss to combine.
- To assemble, fill a bowl with spinach leaves, cooked quinoa and curried chicken salad. Garnish with cilantro. Enjoy!
- Store any extra curried chicken salad in an airtight container in the refrigerator for 3 to 4 days.
Emily Daugherty
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