CASHEW-CURRY CHICKEN SALAD
My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. -Janine Cooper-Moren, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,
Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 267mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h50m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g
CHERRY-CASHEW CHICKEN SALAD
This tasty chicken salad is from Cuisine at Home magazine. They recommend using a purchased rotisserie chicken, which will yield the amount of chicken meat needed for the recipe. You can also use any type of chicken grilled or roasted at home. Just don't use boiled or canned chicken, because the flavor won't be as good.
Provided by appleydapply
Categories Chicken
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 126.4, Fat 8.3, SaturatedFat 1.8, Cholesterol 0.9, Sodium 144.3, Carbohydrate 11.1, Fiber 1.5, Sugar 4.4, Protein 4
CURRY CHICKEN SALAD
A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!
Provided by Samantha
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g
CURRIED CHICKEN SALAD WITH CASHEWS
Make and share this Curried Chicken Salad with Cashews recipe from Food.com.
Provided by Diana Thompson
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 8
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.
CASHEW CHERRY CURRY CHICKEN SALAD
I'm a southern cook so I season to taste. When I don't have an exact measurement, don't worry, just add spices a little at a time so your palate will tell you what tastes yummy! You can make a sandwich or put it over a bed of lettuce. My favorite is on a croissant. Just try it...you'll love it!
Provided by Kathy Harwood @KathyJane
Categories Chicken Salads
Number Of Ingredients 8
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.
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Category Main Dish / DinnerCalories 662 per serving
- Bring a large pot of water to a boil and add a little sea salt. Add chicken to boiling water for ~ 5-8 minutes (depending on thickness) or until chicken is done & juices run clear (165F).
- Remove from heat, drain, and allow to cool. Basically, you need to cool these guys down before making the salad. Dice or pull apart the chicken breast and place in a large bowl.
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