Chicken Salad With Curry Dressing Food

CURRY CHICKEN SALAD

Steps:

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

CHICKEN SALAD WITH CREAMY CURRY DRESSING

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.

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.

FRUIT, NUT, AND CHICKEN SALAD WITH CURRIED MAYO DRESSING

Steps:

• Whisk together the dressing ingredients.
• Mix chicken, apples, pineapple chunks, raisins, pecans, celery, and onions with enough dressing to make it moist but not soggy.
• Chill for at least half an hour to develop the best flavor.
• Can be served on a bed of mixed greens or used as a filling for sandwiches or wraps.
• Note - Curry powders vary wildly in both heat and flavor from brand to brand. Start with less and taste before adding more unless you are very fond of curry and sure that you'll enjoy it hot.

CHICKEN, WALNUT, AND RED GRAPE SALAD WITH CURRY DRESSING

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.

CURRY CHICKEN SALAD WITH GRAPES

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.

BROILED CHICKEN BREAST SALAD WITH CURRY DRESSING

Steps:

• If chicken breasts are connected, separate halves and cut away membrane or fat. Place oil in mixing bowl with lemon juice, rosemary, garlic, salt and pepper. Stir well. Add chicken pieces and turn them in the marinade to coat well. Cover and set aside until ready to cook. (If marinating for a long period, refrigerate them.)
• Preheat a charcoal grill or broiler.
• Put the chicken pieces on the grill or the broiler rack. Cover grill or close broiler. Cook 2 to 3 minutes, turning pieces. Continue cooking till done, about 3 to 5 minutes on the grill, possibly longer under the broiler.
• Remove pieces. Slice each breast on the bias about 1/4 inch thick.
• In a large mixing bowl add the radicchio, bibb lettuce and arugula. Toss well. Add half the warm dressing, and toss again. Place the sliced chicken over the salad and sprinkle with the remaining dressing and basil.

CURRIED CHICKEN SALAD WITH GREEK YOGURT

Steps:

• Combine chicken with celery and almonds in a bowl.
• Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Steps:

• In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
• Make the dressing:
• In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
• Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.

SPINACH SALAD WITH CURRY DRESSING

Steps:

• On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle with pecans. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

CHICKEN, WALNUT AND RED GRAPE SALAD WITH CURRY DRESSING

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.

CHICKEN CURRY SALAD WITH CHUTNEY DRESSING

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.

COLD CHICKEN SALAD WITH EXOTIC CURRY AND CHUTNEY DRESSING

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.