NOW Foods Organic Chicken Curry Salad
  • 2cups skinless, boneless organic chicken thighscooked and chopped
  • 1 ¾ teaspoons organic curry powder
  • 3/8teaspoon salt
  • ¼cup Ellyndale Organics™ Coconut InfusionsTM Garlic Flavor Coconut Oilmelted
  • 2teaspoons organic cider vinegar
  • 2cups NOW Real Food® Organic Farrocooked
  • ½cup NOW Real Food® Organic Macadamia Nutschopped
  1. Preheat oven to 350°F. Season chicken thighs with 1 tsp curry powder and ¼ tsp salt.
  2. Place chicken thighs on a cookie sheet and then place cookie sheet in preheated oven for 25 minutes. Remove chicken from the oven and cool for 10 minutes.
  3. In a small bowl, whisk together garlic infused coconut oil, cider vinegar, remaining ¾ teaspoon curry powder, and remaining ⅛ teaspoon salt until fully combined.
  4. In a separate bowl, combine chicken, farro and macadamia nuts. Add garlic infused coconut oil mixture and toss until chicken mixture is fully coated.
  5. Serve cold or in lettuce wraps and enjoy!