Save Recipe Print
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Simple Vinaigrette :

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Coat the chicken breast on all sides with the olive oil, then rub with the curry powder. Sprinkle generously with salt and pepper. Place on a parchment-lined baking sheet and bake until cooked through, about 20 minutes. Remove and let cool before slicing on the bias into 1/2-inch-thick slices.

Assemble the salad on a large serving platter, fanning out the ingredients in the color order of the rainbow: tomatoes, carrots, chicken, corn, avocado, kale, blueberries and cabbage. Serve with the vinaigrette on the side.

Simple Vinaigrette :

Set a medium bowl on a kitchen towel folded into an "O" shape--to keep it steady while whisking. In the bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Slowly drizzle in the oil, whisking continuously. Whisk until the mixture is well blended. Use right away, or refrigerate in a sealed container for up to 3 days.

My Private Notes

Add a Note
More from:

Kitchen Sink

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chicken Salad

Recipe courtesy of Food Network Kitchen

Curried Chicken Salad

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Chicken Salad Sandwiches

Recipe courtesy of Hunter Fieri

Classic Cobb Salad

Recipe courtesy of Food Network Kitchen

Chicken Taco Salad

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Chicken Salad Sandwiches

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories