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Curry Roasted Veggie and Chicken Salad
Ingredients
  • 2 fennel bulbs, chopped into ½-inch pieces
  • 1 head of cauliflower, cut into flat florets
  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 2 boneless skinless chicken breasts
  • 2 teaspoons curry powder, divided
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 2 tablespoons water
  • Juice of 2 limes
  • 1 tablespoon honey
  • 1 (5-ounce) container arugula
  • 4 ounces parmesan cheese, shaved with a vegetable peeler
  • 10 dates, diced
  • ¼ cup roasted sunflower seeds or chopped roasted almonds or cashews
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