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.
EGG SALAD WITH TOASTED CORIANDER
If you asked me what I love to pack for lunch on picnics and trips, I'd tell you egg salad sandwiches and bottles of ice-cold lemonade. This is my grown-up version of egg salad--not too creamy, and with a little heat from the Thai chile and the hot sauce. This egg salad includes the briny essence of capers and a little hot sauce to balance the creamy texture of the eggs and mayonnaise. But it's the smokiness of the ground toasted coriander seeds that makes the egg salad extra special. When toasted, coriander seeds acquire a slightly smoky taste that bumps up the flavor profile of this salad.
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 4 sandwiches (2 1/2 cups [450 grams] egg salad)
Number Of Ingredients 14
Steps:
- Fill a large bowl with ice and plenty of cool water. Put the eggs in a medium saucepan and add enough water to cover the eggs by 1 inch [2.5 centimeters]. Bring just to a boil over medium-low heat, and immediately remove from the heat. Let sit, for 5 minutes. Remove the eggs with a slotted spoon and place them in the ice bath to shock them and stop the cooking. Let cool for 5 minutes. Peel the eggs under running water, then coarsely chop.
- Meanwhile, heat a small skillet over medium-high heat. Add the coriander seeds and toast until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder.
- Put the ground coriander in a medium bowl and add the eggs, mayonnaise, garlic, chile, chives, capers, salt, pepper, and hot sauce (if using). Mash with a potato masher and stir to combine. Taste and adjust the seasoning, if necessary.
- Divide the egg salad among four slices of bread, spreading it out to cover. Top each one with another slice of bread, cut in half if you like, and serve.
- Preheat the oven to 400 degrees F [200 degrees C]. Peel off and discard most of the outer layer of papery skin on the garlic, and cut off the top quarter of the bulb. Put the garlic on a sheet of aluminum foil large enough to wrap it. Rub or brush with the olive oil and sprinkle with the salt. Wrap in the foil and roast until the cloves feel soft and tender when pricked with a knife, about 1 hour. Remove from the oven, carefully unwrap the foil and cool, about 15 to 20 minutes. To use, squeeze the cloves from their skins. Refrigerate in an airtight container for up to 2 weeks.
CHICKEN AND EGG SALAD
I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.
Provided by Holly Jones
Categories Salad
Time 3h25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g
CURRIED EGG SALAD
Provided by Food Network Kitchen
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- In a large bowl mash eggs with a fork. Stir in diced celery and red pepper. In a separate bowl mix together the mustard, mayonnaise, roasted garlic, curry powder, salt and pepper. Add dressing to eggs, mix well. Mound 1/2 of mixture to make each sandwich on 1/3 of ciabatta.
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