Curry Chicken with Antioxidants
Antioxidant Curry Chicken Salad
For patients with cystic fibrosis, a diet rich in antioxidants may be beneficial. This curry chicken salad recipe is chock full of fruits and vegetables, and antioxidants. Antioxidants, like vitamin C, can stop free radicals from damaging cells. Vitamin C supports the immune system.
You might also enjoy these recipes for cystic fibrosis from the CFF.
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 and the damage may play a role in cancer and other illnesses. Antioxidants can neutralize free radicals and prevent them from causing damage.
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. (Depending on the ability to swallow, you may want to shred it.)
In a medium bowl, mix chicken, mandarin oranges, green onions, apples, and 1 tablespoon of coconut. (Omit apples if swallowing is difficult.)
Stir in mayonnaise.
Pour into serving bowl and top with remaining coconut and chopped mint.
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