CURRY CHICKEN SALAD
This Curry Chicken Salad is absolutely one of the best, easiest, and on the go meals! It is loaded with tender chicken, creamy curry dressing, crisp celery, and sweet golden apples. You can make this chicken salad quickly and eat it right away or use it for meal prep and keep it in the fridge for quick and easy meals throughout the week. Serve this Curried Chicken salad for lunch, dinner, or at brunch or potluck.
Provided by Kimber
Categories Lunch
Time 20m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 3 /4 cup, Calories 327 kcal, Carbohydrate 11 g, Protein 24 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 459 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 14 g
CURRIED CHICKEN & MANGO SALAD
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
- Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
- To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
MANGO CHUTNEY CHICKEN SALAD
A twist on a classic, this chicken salad has it all. From pops of macadamia nuts to sweet currants in a tangy dressing made with curried mango chutney.
Provided by Lisa Lotts
Categories Main Course Salad
Number Of Ingredients 11
Steps:
- In a large bowl, combine the diced chicken, celery, onion, scallions, currants and macadamia nuts. Toss to combine and set aside.
- In a small bowl, whisk together the mayonnaise, sour cream, chutney and parsley until smooth. Taste for seasonings and adjust as necessary.
- Pour the dressing over the salad and toss until the dressing evenly coats the chicken salad.
- Cover and refrigerate for an hour or two for the flavors to marry. Serve over mixed greens, on a brioche or sandwich roll or in a pineapple or papaya boat.
Nutrition Facts : Calories 345 kcal, Carbohydrate 20 g, Protein 15 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 143 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
WONDERFUL CHICKEN CURRY SALAD
I created this salad for a party last year. It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).
Provided by KWARD
Categories Salad Curry Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
- In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 30.1 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 4.2 g, Sodium 209.9 mg, Sugar 11.9 g
CHICKEN SALAD WITH MANGO CHUTNEY
This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.
Provided by simone stevin
Categories Salad
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
- Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 8.2 g, Cholesterol 58.1 mg, Fat 19.5 g, Fiber 1.3 g, Protein 14.9 g, SaturatedFat 3.6 g, Sodium 149.7 mg, Sugar 5.4 g
CHICKEN & CHUTNEY SALAD
I often make this recipe and eat it at school for lunch. It makes me feel like I've ordered out from a fancy restaurant. It is wonderful as a salad or as a gourmet lunch wrap.-Michelle Sichak, Meridian, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the yogurt, milk and curry until smooth., In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour., Just before serving, sprinkle with almonds.
Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 208mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
CHICKEN SALAD WITH CREAMY CURRY DRESSING
Tangy, but creamy, and great for summer entertaining. I prefer to steam or gently boil the chicken myself (rather than buy a cooked chicken) in a way that keeps them moist and tender - ThatBobbieGirl's recipe # 33104 looks just the thing for this! (Free plug, ThatBobbieGirl!)
Provided by Daydream
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil over moderate heat and add the onions.
- Cook until softened, then remove from heat.
- If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
- Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
- When this mixture is cool, fold it into the mayonnaise.
- Lightly whip the cream, and fold through as well.
- On a large serving dish, spread some of the creamy curry dressing over the base.
- Arrange the chicken fillets over the dressing.
- Spoon remaining dressing over the chicken, enough to coat each portion.
- Chill for several hours to allow flavors to blend.
- Just before serving, surround the chicken with the fruit of your choice.
- Garnish with sprigs of cilantro.
- Hand nuts around separately for each person to sprinkle on their own portion.
Nutrition Facts : Calories 285.5, Fat 12.8, SaturatedFat 2, Cholesterol 73.5, Sodium 330.8, Carbohydrate 14.3, Fiber 0.9, Sugar 6.8, Protein 28.1
CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING
I could eat a gallon of this at least once a week! What a delicious change from the ordinary chicken pasta salad. From Gourmet Magazine, July 1990.
Provided by anovamom
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
- In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
- Add the cream and cook the mixture, whisking until slightly thickened.
- Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
- Add the dressing to the pasta mixture, tossing to combine well.
- Season with salt and pepper.
Nutrition Facts : Calories 864.9, Fat 32.4, SaturatedFat 14.6, Cholesterol 198.9, Sodium 141.2, Carbohydrate 84.2, Fiber 12.3, Sugar 1.6, Protein 59.7
CURRIED CHICKEN CHUTNEY SALAD
A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!
Provided by Gingerbee
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook chicken breasts in chicken broth on stovetop until tender.
- Remove chicken from broth, cool and cut into cubes.
- In a large bowl, mix all the ingredients together.
- Chill and serve.
COLD CHICKEN SALAD WITH EXOTIC CURRY AND CHUTNEY DRESSING
Here's a unique and delicious take on chicken salad that has an interesting list of ingredients that combine for an exotic yet mild flavor. For a spectacular presentation, serve in a hollowed out loaf of crusty bread. Cut into wedges, bread and all, to serve. The original recipe is from a cookbook by Susan Brown Draudt entitled "Food Processor Cookery," published by HPBooks, Inc. in 1981 and 1984. Please note the recipe does not require a food processor and is a great way to use leftover roast chicken. Even the dark meat! For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder. Both are widely available in larger supermarkets with international foods sections.
Provided by Jainagirl
Categories Lunch/Snacks
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder.
- Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely.
- Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.
Nutrition Facts : Calories 831.5, Fat 55.1, SaturatedFat 14.9, Cholesterol 126.8, Sodium 367.3, Carbohydrate 51.1, Fiber 5.6, Sugar 26.7, Protein 38.6
CHUTNEY CHICKEN SALAD
A quick and easy fruit and curry chicken salad. . . Other items may be added as desired, e.g., raisins, pineapple, coconut, nuts of your choice, green onion, etc.
Provided by Sarah
Categories Salad
Time 15m
Yield 9
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 7.1 g, Cholesterol 51.3 mg, Fat 14.4 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 2.8 g, Sodium 240.4 mg, Sugar 5.6 g
CHICKEN, WALNUT, AND RED GRAPE SALAD WITH CURRY DRESSING
Categories Salad Chicken Onion No-Cook Low Fat Quick & Easy Yogurt Mayonnaise Walnut Curry Summer Healthy Grape Lettuce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.
CHICKEN, WALNUT & GRAPE SALAD WITH CURRY DRESSING
A beautiful and delicious chicken salad to serve your guests --great for a brunch or a light lunch. You can use either sweet or Madras curry powder which is spicier. Toasting the curry powder first deepens the flavor of the spice. This recipe is from an old Bon Appetite magazine. (Prep time does not include time for cooking...
Provided by Daily Inspiration S
Categories Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to a medium bowl and add mayo, yogurt, chutney, ginger, and orange peel. Whisk to blend.
- 2. Stir in chicken, grapes, green onions, and walnuts. Season salad to taste with salt and pepper.
- 3. Place one lettuce leaf on each of 4 plates. Top each lettuce leaf with salad and garnish each plate with grape clusters.
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 WITH MANGO GINGER CHUTNEY
Curried chicken salad is made even better with the addition of mango chutney. It's sweet, savory, crunchy and delicious!
Provided by Amy Duska
Categories Main Course
Time 2h10m
Number Of Ingredients 7
Steps:
- Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
- Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
- Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
- Store: Keep covered in the fridge for up to 4 days.
Nutrition Facts : Calories 476 kcal, Carbohydrate 28 g, Protein 22 g, Fat 31 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 247 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 25 g, ServingSize 1 serving
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
CHICKEN CURRY SALAD WITH CHUTNEY DRESSING
Make and share this Chicken Curry Salad With Chutney Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- To make the dressing: whisk together the dressing ingredients in a bowl; cover and refrigerate until ready to use.
- In a large bowl, mix together the first 6 salad ingredients; toss with enough dressing to coat.
- Sprinkle with almonds and serve immediately.
Nutrition Facts : Calories 501.6, Fat 26.6, SaturatedFat 4.8, Cholesterol 99.7, Sodium 556.3, Carbohydrate 33.7, Fiber 3.1, Sugar 19.3, Protein 34.1
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