When you have pulmonary hypertension, it is important to eat a healthy and balanced diet that is low in sodium. Diets rich in anti-inflammatory properties and antioxidants can improve your well-being. This no-salt curry chicken recipe is full of fruits and vegetables, and rich in antioxidants. Antioxidants, like Vitamin C, can stop free radicals from damaging cells. Vitamin C supports the immune system. Remember: Curry = no salt needed.
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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. This damage may play a role in cancer and other illnesses. Antioxidants can neutralize free radicals preventing them from causing damage while anti-inflammatory foods can help reduce inflammation.
How to Make Curry Chicken Salad
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.
In a medium bowl, mix chicken, mandarin oranges, green onions, apples, and 1 tablespoon of coconut.
Stir in mayonnaise.
Pour into serving bowl and top with remaining coconut and chopped mint.
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