Red Curry Chicken Caesar Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 10 min
- Cost
- $19.00
- Nutrition
- 620 cal · 48g protein
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Red Curry Chicken Caesar Salad is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $19 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Dairy · Eggs · Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- 4 count romaine hearts
- 1 count English cucumber
- 1 bunch radishes
- 1 count shallot
- ½ cup Caesar dressing
- 4 tsp red curry paste
- 4 slices whole grain bread
- ½ tsp garlic powder
- 4 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Steps
- Heat the oven to 400°F. Cube the bread, toss with the olive oil, garlic powder, a pinch of salt, and a few grinds of pepper, and bake on a sheet pan 6-8 minutes until crisp.
- Meanwhile, pull the rotisserie chicken meat from the bones and shred it, discarding the skin.
- Whisk the Caesar dressing with the red curry paste. Set a little plain dressing aside first for anyone who doesn't want the spice.
- Chop the romaine, thinly slice the cucumber and radishes, and finely slice the shallot.
- Toss the romaine, cucumber, radishes, and shallot with most of the curry dressing.
- Divide onto plates, top with the chicken and croutons, and drizzle with the rest of the dressing.
- Make ahead: bake the croutons and shred the chicken up to a day ahead. Keep the chicken in the fridge and the croutons in a sealed container, then mix the dressing and toss just before serving.
- Picky eaters can have plain chicken, croutons, and romaine with the plain dressing on the side.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 42 g
- Fiber
- 8 g
- Sugar
- 4 g
- Fat
- 28 g
- Saturated fat
- 6 g
- Sodium
- 1,420 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop