Cashew Cherry Curry Chicken Salad Food

CASHEW-CURRY CHICKEN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,

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.

CREAMY CASHEW CHICKEN CURRY

Steps:

• Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
• Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
• Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
• Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
• Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
• Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

CHERRY-CASHEW CHICKEN SALAD

Steps:

• In a large bowl, stir together the first 5 ingredients.
• Add the chopped chicken, celery, scallions, and cashews. Stir.
• Serve on a bed of romaine lettuce, or on a sandwich.

CURRY CHICKEN SALAD

Steps:

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

CASHEW CHERRY CURRY CHICKEN SALAD

Steps:

• Boil 3 large chicken breasts for 35-45 minutes. Cool and remove skin. Pull chicken off of bone and tear into bite-size pieces.
• In a large bowl add the chicken pieces, diced red onion, chopped celery, dried cherries and cashew pieces.
• Add enough mayonnaise to bind the ingredients together without making it goopy. I start with 1/2 cup and then add a little more at a time so I don't overdo it.
• Add the curry. You may want to add it in slowly so you can taste test the strength of the curry. I add 2-3 pinches, mix, then more if I want it stronger. (I use the Sri Lankan curry blend which contains coriander, cumin, fennel, fenugreek, cloves and other spices. You can get it at www.spice-appeal.com if you're interested or use your own type of curry.)
• Add salt and white pepper to taste. I use white pepper because I love it but you can use black if you prefer.

CURRIED CHICKEN SALAD WITH CASHEWS

Steps:

• Combine the chicken, cashews, grapes, and celery in a bowl.
• In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended.
• Add the dressing to the chicken mixture and toss lightly.
• Refrigerate at least 2 hours before serving.