Cinnamons Curry 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.

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.

CURRY CHICKEN AND CUCUMBER SALAD

Steps:

• Whisk together mayo, curry powder, vinegar, onion, cinnamon, and salt and pepper in large bowl.
• Add chicken and celery and toss well.
• Place cucumber slices around salad before serving.
• NOTE: Can be chilled in fridge for up to two days.

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES

Steps:

• Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
• Serve immediately or refrigerate until ready to serve.

CINNAMON CHICKEN SALAD

Steps:

• Combine all the salad ingredients except pineapple in a large bowl.
• Set aside.
• Combine all the dressing ingredients in a small bowl.
• Pour the dressing over the salad.
• Cover.
• Refrigerate for atleast 1 hour.
• To serve: Line a tray with a plaintain leaf or a lettuce.
• Place the pineapple shell on it.
• Mix the chopped pineapple into the salad.
• Toss well.
• Spoon the salad into the pineapple.
• Serve and enjoy!