Chicken Curry Layer Salad Food

CURRY CHICKEN SALAD

Steps:

• Combine the mayonnaise with the curry powder, salt and pepper and mix well.
• In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. Pour the dressing over top and stir until evenly coated.
• Serve chilled with crackers, on greens, or your favorite way. Enjoy!

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

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

Steps:

• Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
• In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
• In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
• Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
• Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

CHICKEN CURRY LAYER SALAD

Steps:

• Layer lettuce, peas, chicken, tomatoes and cucumbers into 5 quart salad bowl.
• Combine mayonnaise, sugar and curry powder; mix well.
• Spread over salad.
• Cover and refrigerate overnight.
• Immediately before serving, sprinkle with croutons.

FAST LAYERED CHICKEN SALAD

Steps:

• Place lettuce in bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight.

CURRY CHICKEN SALAD

Steps:

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

CHICKEN CURRY SALAD

Steps:

• For dressing: Combine dressing ingredients, whisk until blended, set aside.
• For Salad: Combine all ingredients in bowl, set aside.
• For Chicken Mixture: Heat skillet over medium-high heat, spray with non-stick cooking spray. Add chicken to skillet in a single layer, cook without stirring for 2 minutes or until chicken starts to brown. Stir-fry 2-3 minutes or until chicken is no longer pink, remove from heat. Add cilantro and 1/4 cup of the dressing, toss to coat.
• To serve, toss salad with remaining dressing, top with chicken mixture and almonds and serve immediately. (Chicken mixture may also be served over rice instead of as a salad.).

LAYERED CHICKEN SALAD

Steps:

• In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

OVERNIGHT LAYERED CHICKEN SALAD

Steps:

• Spread lettuce evenly in a wide 4-quart glass serving bowl.
• Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
• Pat pea pods dry and arrange on top.
• In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
• Spread mayonnaise mixture evenly over pea pods.
• Cover and refrigerate for several hours or until the next day.
• Just before serving, garnish with nuts and tomato halves.
• To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.