ALL RECIPES ARE: WHOLE30 APPROVED AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
We are so excited to team up with PRIMAL KITCHEN
and use their delicious Whole30 mayo in this week's recipe. We love them. We want to kiss them. We go together like avocado and your purse (#purseavocado). It's just so us!
This is a fast recipe to make, and there's a chance you have most of the ingredients on hand at home. The sexy thing about this dish is that even though its a cold meal, the warming curry and spices make it great for any time of the year. Sensual, isn't it?
When we have a delicious and fun recipe like this one, everyone in the kitchen is involved. Our Protein Prince, Chef Tony, gets the fun started by grilling our "beyond organic" Pasturebird
chicken breasts, and cutting them into the most perfect bite-sized pieces. We love you Tony!
Chef Paul can't stop and wont stop chopping up these delicious cruciferous veggies. And he roasts them to perfection every time. Can you spot Paul in this photo? Wow. Brilliant.
*No man buns were harmed in the making of this salad
And then there's the curry. Pretty much one of the best flavors ever. The spices that make up the curry flavor are cumin, turmeric, coriander, ginger, cardamom, cinnamon, and clove. Did you know that? Feel free to use that on your dating profile to really reel em' in. Maybe our friends over at PRIMAL KITCHEN
are working on a Curry mayo... maybe? (hint hint)
Here at ModelMEALS, we love us some good mayo, so we were having a pretty good time with this stuff. If you would like to have this much fun in your own kitchen, head to your local healthy grocery store and pick up some of your own PRIMAL KITCHEN MAYO
(or just click to buy online, because, well, it's 2016). If you buy a gallon jug, be sure you have a friend on hand for moral support. Danika stepped in to help Chef Lauren with the heavy lifting.
Now it's your turn! If you have already enjoyed your Model Meals delivery of this wonderful salad and you just can't get enough, have at it. Or if Model Meals is not in your area and you are currently following a Whole30 meal plan, or just love healthy food, enjoy this recipe and many more to come!
2 lbs. organic chicken breast
1/4 cup carrots, shredded
4 TBSP sugar free sun dried raisins
1/4 cup red onion, finely chopped
3 to 6 TBSP PRIMAL KITCHEN MAYO
1 TBSP curry spice
juice of 2 lemons
1/8 cup scallions, finely sliced
4 large handfuls organic mixed greens
3 cups broccoli and cauliflower (or your favorite veggies), cut into bite size pieces
2 TBSP olive oil
1 pinch salt
3/4 cup olive oil
1/4 cup lemon juice
2 to 4 pitted dates
1 TBSP turmeric, fresh or ground
1 tsp curry powder
1/2 tsp cayenne pepper ( optional )
1 TBSP salt
Cook the chicken however you like. Stovetop, oven, grill...they all work just fine. We sear our chicken breast skin side down on the stove for about 5 minutes, then transfer it to a 325 degree oven for 12 to 15 minutes until fully cooked through.
While your chicken is cooking, coat your broccoli and cauliflower (or other veggies) with olive oil and the pinch of salt and put them on a parchment lined baking sheet. Place them into a 375 degree oven for 10 to 15 minutes. They should be lightly browned and crispy.
While your chicken and veggies are cooling, make the curry vinaigrette. In a blender, combine lemon juice, dates (2 for less sweetness, 4 if you like a sweeter dressing), turmeric, curry powder and cayenne (if using). Blend thoroughly. While blender is running, slowly add olive oil until combined. Salt to taste.
After chicken has cooled, cut it into bite sized cubes. Place your chicken, carrots, raisins, and red onion into a large bowl. In a separate medium sized bowl, mix your PRIMAL KITCHEN MAYO, curry powder, and lemon juice. Feel free to add more or less lemon juice and curry powder to suit your tastebuds. Pour the mayo mixture over the chicken mixture and stir until everything is coated. Go ahead and use your hands. That's our favorite part.
Place a handful of the organic mixed greens on a plate, along with some roasted veggies. Add about a 5 ounce scoop of the curried chicken mixture and drizzle with the curry vinaigrette. Top with scallions and enjoy!