Quinoa Beet Kale Salad with Yellow Curry Chicken & Tzatziki Sauce

Yellow Curry Cabob


Quinoa Beet Kale Salad

  • 6 cups kale, finely chopped without spine
  • 1/4 cup mint, finely chopped
  • 1 cup cauliflower, grated or riced in food processor
  • 1 cup shredded carrots
  • 1 cup cooked red quinoa (can use regular quinoa)
  • 1/4 cup raisins
  • 1/4 cup sunflower seeds, shelled
  • 2 medium-sized red beets, sliced thin and cut in half
  • 2 Tbsp. olive oil

Yellow Curry Chicken

  • 1.5 lbs. boneless, skinless chicken
  • 1 Tbsp. coconut oil
  • 3/4 tsp. yellow curry powder
  • 1/4 tsp. cardamom
  • Juice of one lemon

Tzatziki Dressing

  • 2 Tbsp. dill, chopped
  • 4 Tbsp. lemon juice or juice of 1 lemon
  • 2 Tbsp. mint, chopped
  • 1 cup 0% Fage Greek Yogurt
  • 4 Tbsp. olive oil
  • 1 Tbsp. sugar or 1 packet Stevia or Truvia



  • Combine all ingredients in a bowl and mix well.

Yellow Curry Chicken:

  • In a small mixing bowl, combine all ingredients accept chicken. Warm in microwave for 15 to 20 seconds to melt coconut oil, and stir well.
  • Add chicken and mixture to frying pan and cook chicken for 12 to 15 minutes on medium heat until chicken is cooked and has absorbed most of the mixture.

Tzatziki Sauce:

  • Add all ingredients in a bowl and mix well.
  • Serve on the side of your salad so you can dip your chicken and salad as desired.


Serve chicken, salad and dressing on a plate, and mix and dip as you choose! Tzatziki can be served as a sauce on its own for dipping vegetables at any time! It’s also a great fresh option for a summer appetizer before any meal.

For outdoor fun, cut chicken into small pieces, thread on a skewer and grill to make chicken kabobs. No skewers? Just grill the mixture-coated chicken and top with the tzatziki sauce.