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Grilled Curry Chicken with Cucumber Avocado Salad

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 tbsp curry powder
  • 1 tbsp olive oil
  • 1 tsp coconut sugar
  • 2 tsp soy sauce or tamari
  • 1 ½ tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 lb boneless skinless chicken thighs
  • ¼ red onion, thinly sliced
  • ¼ cup rice vinegar
  • 1 large or 2 medium cucumbers, chopped (2 cups)
  • 2 avocados, chopped (about 1 ½ cups)
  • 1 cup edamame, thawed from frozen
  • ½ cup chopped cilantro and/or mint
  • 2 tsp toasted sesame oil
  • ½ cup chopped peanuts, for topping
  • Bulk it up! ~ Serve with a side of toast or with rice.
  • Stovetop instructions! ~ You can also just cook these in a skillet over medium-high heat with a bit of oil, covered with a lid.

Items you can prep ahead (optional)

  • Toss chicken in spices, etc…
  • Thinly slice ¼ red onion (marinate in the vinegar)
  • Chop 1 large cucumber (2 cups)
  • Thaw 1 cup edamame
  • Chop ½ cup cilantro and/or mint
  • Chop 2 avocados (1 ½ cups)
  • Make the salad
 

Instructions

  • Heat your grill on high for at least 10 minutes. Scrape it clean and oil it lightly, if necessary.
  • In a medium bowl, mix together the curry powder, olive oil, coconut sugar, soy sauce, ½ teaspoon salt, and pepper. Add the chicken and use tongs to toss until each piece is well coated.
  • Place the thighs on the grill and cook, covered, for about 3-5 minutes per side or until cooked through with some nice grill marks and a bit of charring.
  • In a medium bowl, add the onion and vinegar. If you have time, let that onion soak in the vinegar for 10 minutes (this will help soften it a bit). Add the cucumber, avocado, edamame, herbs, sesame oil, and remaining 1 teaspoon salt. Toss to coat.
  • Serve the chicken thighs with the salad topped with peanuts and more cilantro, if you have any. You can serve it family style with the salad spooned over top (and extra salad on the side) or in individual bowls (see both options in the photos).

Notes

Substitutions:

  • To make vegetarian/vegan, replace the chicken with tofu (bake or pan-fry it).
  • Use any other meat or protein in place of the chicken thighs.
  • Use 1 cup of any type of bean in place of edamame.
  • Use toasted almonds in place of peanuts or skip to make nut-free.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Chicken: up to 4 days in the fridge or 2 months in the freezer
    • Salad: up to 4 days in the fridge

Leftovers + Repurposing:

  • Warm up leftover chicken. Add an extra splash of vinegar and pinch of salt to the salad and toss. Serve it topped with nuts, a squeeze of lime, and more herbs.
  • Serve with rice or rice noodles to bulk it up!
  • Top with a boiled or fried egg or two.
  • Serve it over a bed of dressed greens for more of a “salad” salad.