Curry-Grilled Chicken with Arugula Salad
When we're craving curry, we most often reach for the hot, saucy, heavy preparations. But the flavors of India don't stop at just rice and naan! Here, Chef Elana's making a few light tweaks for summer, rubbing chicken with a vindaloo curry oil (infused with earthy spices like red chile, ginger, coriander, and cumin) to give it smoky char on the grill. Complete with fresh and crunchy veggies tossed in a honey lime dressing, it's yet another delicious reason to ditch that takeout menu.
Total cook time
- 3 tablespoons vindaloo curry paste
- 4 boneless skinless chicken breasts
- 8 ounces sugar snap peas
- 1 English cucumber
- 5 scallions
- 1/4 ounce cilantro
- 4 limes
- 2 tablespoons grapeseed oil
- 1/2 ounce honey
- 1 1/2 cups shredded red cabbage
- 6 ounces baby arugula
- 3 tablespoons canola oil
Preheat grill to medium heat (see Recipe Tip). In a large bowl, whisk together curry paste, 3 tablespoons canola oil, .5 teaspoon salt, and pepper as desired. Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Add chicken to bowl with curry oil, rubbing to coat. Set aside to marinate at room temperature, at least 10 minutes.
While chicken marinates, rinse all produce. Thinly slice snap peas on a diagonal. Halve cucumber lengthwise, scoop out and discard seeds, then cut crosswise into .25-inch half-moons (see Recipe Tip). Trim and discard scallion roots, keeping whole. Pick cilantro leaves and discard stems. Halve limes.
In a separate large bowl, whisk together grapeseed oil, honey, juice of 4 limes, .5 teaspoon salt, and pepper as desired to combine. Add cabbage, arugula, snap peas, and cucumber to bowl with dressing—but hold off on tossing until ready to serve, so the salad doesn't turn soggy.
If using a grill pan, place it over medium heat now. Remove chicken from marinade. When grill is just smoking, add chicken and cook until lightly charred, cooked through, and no longer pink, 4 minutes per side, working in batches as needed. Transfer to a plate and cover with foil to keep warm.
While chicken rests, add scallions to grill and cook, flipping occasionally, until charred and fragrant, 1-2 minutes per side. Transfer scallions to cutting board, roughly chop, then add to bowl with salad.
Add cilantro to bowl with salad and toss to coat everything with dressing. Divide curry-grilled chicken among serving plates and top with arugula salad. Enjoy your grilled masterpiece!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.