Servings: 6

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • ¼ cup almonds, toasted and chopped
  • 1/8 teaspoon black pepper
  • 2 stalks celery, trimmed and sliced thin
  • 3 tablespoons olive oil or chia gel
  • 1 lb boneless skinless chicken breasts, tempeh or beyond meat chicken strips
  • 1 ½ cups cooked quinoa
  • 1/4 teaspoon crushed red pepper
  • ½ cup currants or raisins
  • 1/2 teaspoon curry powder
  • ½ teaspoon ground cumin
  • 2 tablespoons lemon juice
  • 1 mango, peeled, pitted and diced
  • 1 teaspoon maple syrup
  • 4 scallions, trimmed and sliced
  • ½ teaspoon sea salt
  • Dressing


  1. Heat a skillet or indoor grill to medium and spray with olive oil
  2. In a small bowl combine curry powder, sea salt, cumin, crushed red pepper and black pepper
  3. Spray chicken, tempeh or chicken strips with olive oil and rub with spice mixture
  4. Cook for 5 minutes per side or until cooked through
  5. (If you are using chicken the amount of time will depend on how thick it is.) Remove from heat and allow to cool
  6. Chop into ½ inch pieces and place in a large bowl
  7. Add quinoa, mango, celery, currants, scallions and almonds
  8. Meanwhile, combine dressing ingredients in a glass jar or blender
  9. Shake or process until smooth
  10. Toss dressing with chicken mixture
  11. Serve at room temperature or chilled.

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