Indian Spiced Cocoa Chicken Salad

Recipe posted by MoonGoddess on LCT Forum

Not for LC induction, but okay for OWL and for Paleo and maintenance.

If you are in the mood for something different! Lots of healthy things in this dish.

Ingredients:

2 T ground cumin

2 T curry powder

1 tsp salt

1 tsp ground black pepper

1-1/2 T HERSHEY’s Cocoa

1 T vegetable oil

6 boneless, skinless chicken breasts (5 oz. Each)

¾ cup olive oil

¼ cup apple cider vinegar

8 cups salad greens

1 large red bell pepper, cut into strips

1 large orange bell pepper, cut into strips

1 pint cherry tomatoes, cut in half

1 med. Cucumber, sliced, slices cut in half

12 radishes, sliced

Directions:

1. Heat oven to 350 F. Grease baking sheet.

2. Stir together cumin, curry powder, salt, pepper and cocoa in small bowl; set aside.

Rub chicken breasts with vegetable oil. Sprinkle 1 heaping teaspoon cocoa curry mixture over each chicken breast reserving remaining spice mix (about 4 tbsp) for dressing. Place coated chicken on prepared baking sheet.

3. Bake 20 – 25 minutes or until juices are clear. Cool. Slice into strips. Set aside.

4. Stir together remaining cocoa curry spice mix, olive oil and vinegar in medium bowl until blended. Cover, refrigerate until chilled (Makes about 1 cup dressing.)

5. To Serve: Divide salad greens among 6 salad plates. Arrange chicken slices, red peppers, orange peppers, cherry tomatoes, cucumbers, radishes on top of salad greens. Serve.

Makes 6 salads

Cocoa powder is full of antioxidants.

1 TBSP cocoa =

12 calories

2.9 gm carbs

1.8 gm fiber