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Add some sweetness to lunch by surprising your family with a chocolate twist mixed in their favorite homemade chicken salad.



  • 1 tablespoon natural cocoa powder*
  • 2 teaspoons ground cumin
  • 2 teaspoons curry powder
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 pound skinless and boneless chicken breastcut in 4 pieces
  • 4 cups baby lettuce
  • 4 cups baby spinach
  • 1 apple, cored, cut in thin wedges
  • 1 bell peppercut in 1/2-inch strips
  • 12 red seedless grapes, halved
  • 1/2 cup fat-free ranch dressing



  1. Preheat oven to 350oF.
  2. Spray baking sheet with non-stick vegetable spray. Mix cocoa, cumin, curry powder, paprika and salt with fork on a small plate until well combined. Dredge chicken pieces in mixture, coating well. Arrange chicken on baking sheet.
  3. Bake chicken until reaches 165oF in the center at the thickest part, 20 to 25 minutes. Set aside.
  4. Combine lettuce and spinach, and divide among four plates. Arrange apple slices on top of greens. Add pepper strips, then grapes. Cut chicken crosswise into 1/2-inch slices. Arrange one-fourth of chicken on each salad. Drizzle two tablespoons dressing over each salad. Serve.


Serves 4


*Coca that is not Dutched or processed with alkalai


Nutrition Facts    
Servings per Recipe: 4    
Amount per Serving    
Calories: 329    
Calories from Fat: 36    
  % Daily Value  
Total Fat: 4 g 5%  
Saturated: Fat: 1 g 3%  
Cholesterol: 66 mg 22%  
Sodium: 562 mg 23%  
Carbohydrate: 43 g 14%  
Dietary Fiber: 10 g 42%  
Protein: 34 g 68%  
Vitamin A 147%  
Vitamin C 136%  
Folacin 107%  
Calcium 23%  
Iron 27%  
Potassium 58%  

Modified from original source: American Institute for Cancer Research at, 03/31/06

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