Curried Chicken and Cauliflower Salad with Warm Naan

Curried Chicken and Cauliflower Salad with Warm Naan 4.33/5 (6 votes)

Don't let the word 'salad' deter you from being excited about this meal! It's packed with unique flavors, textures, and it's wonderfully hearty for the big appetites at your table. Roasting the cauliflower gives it a nice deep quality and it gives the chicken crispy skin and a juicy interior. Layering both over cool yogurt and drizzling with warm curried oil is pretty fantastic. And adding a sprinkling of sweet raisins, salty nuts, and fresh cilantro just sends it over the top!

Curried Chicken and Cauliflower Salad



  • 2 tablespoons olive oil
  • kosher salt and pepper, to taste
  • 1 1/2 pounds bone-in and skin-on chicken thighs
  • 4 cups cauliflower
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 2 teaspoons white wine vinegar
  • 1 cup Greek yogurt
  • 1/4 cup raisins
  • 1/4 cup walnuts, chopped
  • 1/4 cup cilantro, torn


  1. Preheat oven to 425.
  2. Place chicken, skin side up, on a baking sheet. Drizzle with a bit of olive oil and sprinkle with kosher salt and pepper.
  3. Roast for 15 minutes.
  4. Remove sheet from the oven and add cauliflower florets. Drizzle with a bit of olive oil and sprinkle with kosher salt and pepper.
  5. Return to the oven and continue to roast for about 30 minutes or until chicken is cooked through.
  6. While the chicken and cauliflower cooks, heat 2T olive oil and the curry powder in a small sauce pan over medium high heat. Let simmer for 2-3 minutes.
  7. Remove from the heat and let cool for at least 5 minutes, then stir in vinegar.
  8. Spread equal portions of yogurt on each plate.
  9. Top with cauliflower and chicken, drizzle with curried oil and vinegar, and sprinkle with raisins, walnuts, and cilantro.

Nutritional Information

Per Serving: Calories 468 Fat 33 Sat Fat 6 Sodium 376 Carbs 25 Sugars 10 Fiber 4 Protein 29.

Warm Naan



  • Naan bread or pita bread


  1. Place unwrapped in a warm oven for 5-10 minutes.
  2. Serve.


KID NOTE: Serve the kids portions of chicken, roasted cauliflower, and naan. You could also throw a few carrot sticks or slices of apples on the plate as well.

VEGETARIAN TIP: Skip the chicken and increase the cauliflower.

GLUTEN MODIFICATIONS: Skip the Naan. Or create your own by lightly brushing a refrigerated pizza dough with olive oil and sprinkling with salt and pepper. Either bake on a rimmed baking sheet or carefully grill over medium flames.


  1. Leigh says:

    Loved this meal! I used boneless, skinless thighs, so I started the cauliflower first and then added the chicken after 10 minutes. Worked great.

  2. kmgonzalez85 says:

    I love roasted cauliflower. The curry oil was new to me. Not bad, but also not one of my favorites.

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