Antioxidant Curry Chicken Salad Recipe
This recipe for Curry Chicken with Antioxidant Power is chock full of fruits and vegetables that are rich in antioxidants. Antioxidants, like Vitamin C, can stop free radicals from damaging cells. Vitamin C also supports the immune system. When fighting cancer, it is important to eat healthy foods.
Learn more about free radicals and antioxidants from the National Cancer Institute. Here’s a sneak peek: Free radicals are highly toxic chemicals that can damage cells. They are formed naturally in the body. At high concentrations they can harm the body. This damage may play a role in cancer and other illnesses. Antioxidants can neutralize free radicals preventing them from causing damage.
Curry, onions, citrus fruit, apples, and raisins are all foods rich in antioxidants. Curry, onion, and coconut are also considered superfoods. Research shows that eating curry may reduce dementia, Alzheimer’s, and cancer risks. Many foods, like mint, have both antioxidants and anti-inflammatory properties. So, what could be better than a curry chicken dinner (or lunch!) with Antioxidant Power and these awesome fruits and vegetables?
1 small white onion, sliced
4 boneless, skinless chicken breasts
2 tsp curry powder, divided
1/2 clove garlic, finely diced
1/4 cup orange juice (freshly squeeze one orange)
1 15-ounce can mandarin oranges, drained
4 green onions, chopped
1/2 cup diced apple (Granny Smith)
1/2 cup golden raisins
2 tbs sweetened, flaked coconut, divided (fresh)
1/2 bunch mint leaves, finely chopped
1/4 cup light mayonnaise
Preheat oven to 400°F.
Arrange onion slices on the bottom of a medium, glass baking dish.
Place chicken in baking dish and sprinkle with curry and diced garlic
Drizzle orange juice on chicken.
Bake for 20 minutes or until cooked through.
When cool, cut into bite-sized pieces.
In a medium bowl, mix chicken, mandarin oranges, green onions, apples, and 1 tablespoon of coconut.
Stir in mayonnaise.
Pour into serving bowl and top with remaining coconut and chopped mint.
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