All The Fixins Curried Chicken Salad Food

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CURRIED CHICKEN SALAD RECIPE

Steps:

• Place breasts in a large deep pot. Add cold water to 1 inch above the chicken. Add onion, pepper corns, cloves and bay leaf. Bring to a boil. Quickly lower to an extremely low simmer - no bubbling at all - and cook, uncovered, for 10-14 minutes. Check for doneness after ten minutes by slicing into the thickest piece to make sure there's no pink color. Transfer chicken to a cutting board and cut into bite-size cubes or shred. Cool chicken in the fridge, covered, until you're ready to use it.
• While the chicken is poaching, heat oil in a small skillet over medium-low heat. Add onion and sauté 4-5 minutes, stirring occasionally, until soft (don't let it brown) Add curry powder to the skillet and cook, stirring, for 1 minute, until fragrant. Remove from heat and allow to cool. When curry and onions are cooled, mix with mayonnaise, chutney (or preserves), lime juice and salt in a small bowl. (can be stored, covered, in the fridge for up to 3 days.
• Toss chicken with curried mayonnaise. Season with salt, to taste. (Curried chicken salad will keep in an airtight container in the fridge for 3-4 days.)

CURRIED CHICKEN SALAD

Steps:

• Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
• While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

CURRY CHICKEN SALAD

Steps:

• In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

CURRY CHICKEN SALAD

Steps:

• Add the mayonnaise, curry powder, lemon juice and some salt and pepper to a large bowl and stir to combine. Add the chicken, raisins, shallots and celery and mix gently. Serve immediately or refrigerate. Sprinkle with the chopped cilantro before serving.

CURRIED CHICKEN SALAD (SALAD OR SANDWICH)

Steps:

• Cook bacon till crisp, crumble & set aside.
• While bacon is cooking, cut pre-cooked chicken breasts into bite-sized cubes & set aside.
• In a sml bowl, combine mayo, curry powder to taste pref, salt & pepper.
• In a lrg salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate till well-chilled.
• When chilled, serve the chicken salad over mixed greens or a bed of lettuce on 4 salad plates & garnish w/veggies or fruit of choice as desired.
• NOTE: The chicken salad can be made a dy ahead of planned luncheon service or stored in a container to use for sandwich filling as desired for snacks or to-go occasions.

LUNCH BOX'S MANGO CURRIED CHICKEN SALAD

Steps:

• Chop chutney in a food processor 15 to 20 seconds using on/off switch.
• Combine mayonnaise and curry powder in a bowl and blend well.
• Stir in chutney.
• Cover and chill.
• Cook broccoli in salted water until crisp tender (about 1 minute).
• Drain, and place in cold water to stop cooking process.
• Drain again and pat dry.
• Skin and debone chicken.
• Cut into bite-size chunks.
• Combine chicken, broccoli and red bell pepper and toss gently.
• Blend in dressing and mix gently again.
• Chill well and serve.