Chicken Grape And Curry Salad Food

CURRY CHICKEN SALAD WITH GRAPES

Curry Chicken Salad with Grapes image

After the news that a local cafe was closing, I begged the owner for this recipe. The sweetness of the red grapes compliments the curry perfectly and the almonds provide a nice crunch. It's always a hit and I'm always asked for the recipe. It's nice served over a large leaf of romaine, on a croissant, or just out of the bowl with a fork!

Provided by KJ0601

Categories Salad Curry Salad Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

Ingredients

½ cup butter
2 cups mayonnaise
¼ cup minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
4 cups shredded cooked chicken
2 cups halved red grapes
½ cup toasted slivered almonds

Steps:

Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature.
Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 7.9 g, Cholesterol 57.7 mg, Fat 41.6 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 10.1 g, Sodium 284.1 mg, Sugar 5.1 g

CURRIED CHICKEN SALAD WITH GRAPES

Curried Chicken Salad With Grapes image

A touch of curry makes this salad interesting but not overpowered like some. This calls for roasting chicken (better flavor than poaching), but I prefer to use rotisserie chicken. It is so easy and flavorful, not to mention a time saver. I always season to taste, but the measurements should be about right. I toss the salad the night before to give the flavors time to meld.

Provided by Brianna Storer

Categories Lunch/Snacks

Time 55m

Yield 8 1 cup servings

Number Of Ingredients 14

Ingredients

5 chicken breasts, halved bone-in
1 tablespoon olive oil
salt
pepper
seasoning, such as Mrs. Dash
1 3/4 cups diced celery
2 cups halved red grapes
1 1/4 cups mayonnaise
2/3 cup sour cream
4 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon curry powder
salt
pepper

Steps:

Place chicken on rack inside a 9"x13" pan. Rub breasts with olive oil. Season with salt, pepper and Mrs. Dash (or similar seasoning).
Roast until no longer pink, about 45 minutes.
Cool until easy to handle. Remove skin and bones. Shred meat into bite-sized pieces. (Shredding instead of cubing allows the dressing to adhere to the chicken more easily.).
Meanwhile, combine dressing ingredients. Taste often to reach desired outcome.
Combine chicken, celery and grapes. Toss with enough dressing to coat, allowing for a little extra as the chicken will absorb some while melding in the refrigerator.
Best chilled overnight, but it is still great if you can't wait that long.
Serve alone or with rolls for sandwiches.

Nutrition Facts : Calories 400.6, Fat 26.5, SaturatedFat 7, Cholesterol 76, Sodium 347, Carbohydrate 21.4, Fiber 0.8, Sugar 12.3, Protein 20.3

CHICKEN, GRAPE AND CURRY SALAD

Chicken, Grape and Curry Salad image

Handed down to me by a dear friend. This is a great salad to try even if you're not accustomed to curry. Best served on a bed of lettuce. You can substitute almonds for the macadamia nuts.

Provided by BakinBaby

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups chicken breasts (cooked or diced)
1 cup celery (chopped)
2 cups seedless grapes (cut in half)
1 cup pineapple chunk
3/4 cup macadamia nuts (chopped)
1/2 cup water chestnut (sliced)
1 1/4 cups mayonnaise
1 tablespoon curry powder
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 cup coconut

Steps:

In a large bowl, combine chicken, celery grapes, water chestnuts, pineapple and 1/2 cup macadamia nuts.
Mix Mayonnaise, curry powder, soy and lemon juice and stir into vegtables.
Chill.
Serve on a bed of lettuce and garnish with coconut and reserved macadamia nuts.

Nutrition Facts : Calories 656.9, Fat 50.9, SaturatedFat 12.8, Cholesterol 19.1, Sodium 804.1, Carbohydrate 53.8, Fiber 6.5, Sugar 29.4, Protein 5.3

CHICKEN, WALNUT AND RED GRAPE SALAD WITH CURRY DRESSING

Chicken, Walnut and Red Grape Salad With Curry Dressing image

You can use either mild sweet curry powder or Madras curry powder which is spicier. Toasting the curry powder first deepens the flavors of the spices. Recipe from Bon Appetit.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons curry powder (preferably Madras-style if you like it spicier)
1/4 cup light mayonnaise
1/4 cup plain nonfat yogurt
2 teaspoons mango chutney (such as Major Grey)
1 teaspoon fresh ginger, peeled and minced
1/2 teaspoon orange peel, finely grated
3 cups chicken breasts, cooked (skinless and boneless cut into 1/2-inch pieces)
1 cup red seedless grapes, halved (plus 4 small clusters for garnish)
1/2 cup green onion, thinly sliced
1/3 cup walnuts, toasted and coarsely chopped
4 large curly lettuce leaves

Steps:

Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to a medium bowl. Add mayonnaise, yogurt, chutney, ginger and orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and walnuts. Season salad to taste with salt and pepper.
Place one lettuce leaf on each of 4 plates. Top each lettuce leaf with salad. Garnish each plate with grape clusters.

Nutrition Facts : Calories 159.9, Fat 11.6, SaturatedFat 1.4, Cholesterol 5.6, Sodium 141.6, Carbohydrate 13, Fiber 2, Sugar 8.4, Protein 3.4

More about "chicken grape and curry salad food"

CURRIED CHICKEN SALAD WITH GRAPES & CASHEWS - ONCE …

2021-03-16 Make the dressing: In a medium bowl, combine the mayonnaise, sour cream, curry powder, honey, lime juice, and salt. Whisk to combine. Add …
From onceuponachef.com
Cuisine American, Indian
Total Time 30 mins
Category Salads
Calories 527 per serving

Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, then taste and adjust seasoning, adding the cayenne pepper, if desired. Cover the chicken salad with plastic wrap and chill until ready to serve. Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).
Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving, otherwise they will get soft.

Chicken Grape And Curry Salad Food

CURRY CHICKEN SALAD WITH GRAPES

CURRIED CHICKEN SALAD WITH GRAPES

CHICKEN, GRAPE AND CURRY SALAD

Handed down to me by a dear friend. This is a great salad to try even if you're not accustomed to curry. Best served on a bed of lettuce. You can substitute almonds for the macadamia nuts.

CHICKEN, WALNUT AND RED GRAPE SALAD WITH CURRY DRESSING

You can use either mild sweet curry powder or Madras curry powder which is spicier. Toasting the curry powder first deepens the flavors of the spices. Recipe from Bon Appetit.

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