Christine Hickmans Curried Chicken Salad Food

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:

• Core the apples. Dice them and the celery small.
• Put all ingredients in a large bowl. Mix well.
• Taste for seasoning. Either serve at once, or chill and serve later - remembering that the curry will become more intense over time.

THE BEST CURRIED CHICKEN SALAD

Steps:

• Preheat oven to 350.
• Place the chicken breasts on a pan and rub the skin with olive oil.
• Sprinkle well 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 in large bite size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 t.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 flavours to blend.
• Add the cashews and serve the salad at room temperature.

CURRIED CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, grapes, onion, and celery. Stir until well mixed.
• In a small bowl, combine the yogurt and olive oil with the lemon juice, curry powder, salt, and pepper. Stir to combine thoroughly, then add to the chicken mixture and fold in the sauce until everything is coated well.
• Place in the refrigerator to chill for 30 minutes before serving.
• Taste and season with additional salt and pepper, as desired. Serve.

CHICKEN CURRIED SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, whisk together the mayonnaise and curry powder. Add the potatoes, chicken, onion and artichoke hearts and mix together until evenly coated.
• Refrigerate until chilled. To serve, arrange over a lettuce bed and sprinkle with salt and pepper.

CURRY CHICKEN SALAD WITH GRAPES

Steps:

• Put chicken in pan covered with liquid
• Add bay leaves, peppercorns, salt, 1/2 tarragon, thyme garlic
• Cook chicken for about 40-45 min until cooked through and no longer pink
• Cut chicken into bite-sized pieces
• Let cool in refrigerator for about 15 minutes
• In separate bowl, add mayo, curry, celery, other 1/2 tarragon and fresh cracked black pepper
• Stir to combine with cooled chicken
• Add grapes and glazed pecans last, then combine
• Let mixture set in refrigerator for at least 2 hours to allow flavors to peak and "marry"

CHRISTINE HICKMAN'S CURRIED CHICKEN SALAD

Steps:

• In a large bowl COMBINE: 5 cups diced cooked chicken breasts 1 ½ cups thinly sliced celery ½ cup green cut in halves ½ cup red grapes cut in halves 1 Tablespoon lemon juice 1 ¼ teaspoons salt ¼ teaspoons fresh ground pepper ¼ cup honey 3 teaspoons curry powder 2 cups mayonnaise 1 cup diced pecans or slivered almonds MIX thoroughly CHILL SERVE on lettuce (or inside cream puff shells)