- 1 Tbsp sweet curry powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp turmeric
- ½ tsp coriander
- 2 boneless, skinless chicken breasts, butterflied
- avocado oil
- baby spinach
- 1 carrot, shredded with peeler
- ½ cup red cabbage, shredded
- 4 clementines or petit tangerines, peeled and sliced
- 1 pint strawberries, sliced
- slivered almonds
- crumbled goat cheese
- Lemon vinaigrette
Mix the spices and coat the chicken evenly in bag. Add avocado oil, and let marinade if desired. Grill or pan fry the chicken on high heat. Let the chicken rest, slice thinly across the grain, and place on top of spinach beds. Pile carrot, cabbage, strawberries, and citrus, almonds, and cheese, and then drizzle with vinaigrette.
Serves 4
