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Curry-Grilled Chicken

Curry-Grilled Chicken with Arugula Salad

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Recipe Details


When we’re craving curry, we most often reach for the hot, saucy, heavy preparations. But the flavors of India don’t stop at just rice and naan! Here, Chef Elana’s making a few light tweaks for summer, rubbing chicken with a vindaloo curry oil (infused with earthy spices like red chile, ginger, coriander, and cumin) to give it smoky char on the grill. Complete with fresh and crunchy veggies tossed in a honey lime dressing, it’s yet another delicious reason to ditch that takeout menu.


  • < 600 Calories
  • Spicy
  • For The Grill
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 420
  • Protein 43g
  • Total Carb 27g
  • Total Fat 15g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • vindaloo curry paste
    2 tablespoons
    vindaloo curry paste
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • sugar snap peas
    4 ounces
    sugar snap peas
  • English cucumber
    English cucumber
  • scallions
  • cilantro
    1/4 ounce
  • limes
  • grapeseed oil
    1 tablespoon
    grapeseed oil
  • honey
    1 packet
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • baby arugula
    3 ounces
    baby arugula

What You’ll Need

  • canola oil
  • grill or grill pan
  • plastic wrap
  • meat mallet (optional)
  • aluminum foil

Cooking Steps

  1. Marinate Chicken

    Marinate Chicken

    Preheat grill to medium heat. In a large bowl, whisk together curry paste, 1 tablespoon canola oil, ⅛ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Add chicken to bowl with curry oil, rubbing to coat. Set aside to marinate at room temperature, at least 10 minutes.

  2. Prepare Ingredients

    Prepare Ingredients

    While chicken marinates, rinse all produce. Thinly slice snap peas on a diagonal. Halve cucumber lengthwise, scoop out and discard seeds, then cut crosswise into ¼-inch half-moons. Trim and discard scallion roots, keeping whole. Pick cilantro leaves and discard stems. Halve limes.

  3. Make Dressing

    Make Dressing

    In a separate large bowl, whisk together grapeseed oil, ½ packet honey, juice of 2 limes, ¼ teaspoon salt, and pepper as desired to combine. Add cabbage, arugula, snap peas, and cucumber to bowl with dressing—but hold off on tossing until ready to serve, so the salad doesn't turn soggy. Use remaining honey to sweeten a cup of tea.

  4. Grill Chicken

    Grill Chicken

    If using a grill pan, place it over medium heat now. Remove chicken from marinade. When grill is just smoking, add chicken and cook until lightly charred, cooked through, and no longer pink, 4 minutes per side. Transfer to a plate and cover with foil to keep warm.

  5. Grill Scallions

    Grill Scallions

    While chicken rests, add scallions to grill and cook, flipping occasionally, until charred and fragrant, 1-2 minutes per side. Transfer scallions to cutting board, roughly chop, then add to bowl with salad.

  6. Plate Curry-Grilled Chicken

    Plate Curry-Grilled Chicken

    Add cilantro to bowl with salad and toss to coat everything with dressing. Divide curry-grilled chicken between serving plates and top with arugula salad. Enjoy your grilled masterpiece!

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