Warm Kale And Curried Chicken Salad With Toasted Co

Name: Warm Kale And Curried Chicken Salad With Toasted Coconut And Dried Cherries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds; Kosher salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 medium shallot, thinly sliced; 1 teaspoon red pepper flakes; 1/2 tablespoon ground cumin; 1 tablespoon curry powder; 1 cup homemade chicken stock or low-sodium chicken broth; 1 bunch curly kale, stalks discarded and leaves cut into 2-inch ribbons; 1/2 cup dried bing cherries or golden raisins; 1/2 cup coconut flakes; 2 tablespoons fresh juice from 2 limes

Servings: persons

1 1/4 pounds
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 teaspoon red pepper flakes
1/2 tablespoon ground cumin
1 tablespoon curry powder
1 cup homemade chicken stock or low-sodium chicken broth
1 bunch curly kale, stalks discarded and leaves cut into 2-inch ribbons
1/2 cup dried bing cherries or golden raisins
1/2 cup coconut flakes
2 tablespoons fresh juice from 2 limes

1
Season chicken with salt and pepper. Heat oil in a Dutch oven or 12-inch skillet over medium-high heat until lightly smoking. Add chicken and cook until browned on both sides, about 6 minutes total. Transfer chicken to a plate.
2
In the same pot over medium heat, add shallot and cook, stirring frequently, until softened, about 2 minutes. Stir in red pepper flakes, cumin, and curry powder and cook until fragrant, about 30 seconds. Add broth and nestle chicken back into the pot. Adjust heat to maintain a gentle simmer and cook until the chicken is cooked through, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer chicken to a clean plate. Allow cooking liquid to reduce slightly, about 5 minutes.
3
Meanwhile, using two forks, shred chicken. Return chicken to pot and stir to combine with cooking liquid. Cook until chicken is warmed through, then remove from the heat.
4
Place kale in a heatproof serving bowl and pour chicken and its cooking liquid on top, tossing to combine. Stir in coconut, cherries, and lime juice, season with salt and pepper, and serve.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds, Kosher salt and freshly ground black pepper, 2 tablespoons extra-virgin olive oil, 1 medium shallot, thinly sliced, and more.

Yes, Warm Kale And Curried Chicken Salad With Toasted Coconut And Dried Cherries Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Kale And Curried Chicken Salad With Toasted Coconut And Dried Cherries Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions