CURRIED CHICKEN SALAD
You won't be able to get enough of this curried chicken salad, made with grapes, crunchy veggies, and a spiced yogurt sauce.
Provided by Shanna Mallon
Categories Chicken
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 large scoop, Calories 211 calories, Sugar 10.7 g, Sodium 645.2 mg, Fat 4.5 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 2.1 g, Protein 27.4 g, Cholesterol 83.1 mg
CONTEST-WINNING CURRIED CHICKEN SALAD
This is a cool lunch for a hot day. The flavor offers a nice twist on a traditional chicken salad, and I couldn't even tell that it was made with yogurt instead of mayonnaise! -Joslyn Stock, Hampton, Iowa
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Grill chicken, covered, over medium heat or broil 3-4 in. from heat for 6-8 minutes on each side or until chicken juices run clear. Cool; shred chicken with two forks. , In a small bowl, combine the chicken, nectarine, onions and raisins. Combine the yogurt, honey, curry powder and salt. Stir into chicken mixture. Divide lettuce between two salad plates. Top with chicken mixture. Just before serving, sprinkle with walnuts.
Nutrition Facts : Calories 300 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 376mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
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.
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
A teaspoon of curry powder is all it takes to turn this quick and easy chicken salad into Curried Chicken Salad.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Combine all ingredients; cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
CONTEST-WINNING CURRIED RICE SALAD
Rice is truly one of the world's most versatile foods. Arkansas is the top rice-producing state in the country, so this recipe surely represents our region.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving juice; set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use). , In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple. , In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 337 calories, Fat 20g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 2g fiber), Protein 13g protein.
CURRIED CHICKEN SALAD
No matter how much I make, we devour all of this chicken salad. The secret: pecans and lots of curry (and I don't usually like curry). I prefer adding raisins, but omit them when DD is indulging with us. Serve it as sandwiches, on lettuce as a salad, or with crackers for an appetizer spread. DS even eats this for breakfast.
Provided by BeachGirl
Categories Spreads
Time 20m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, add chicken and curry and stir to coat.
- If using raisins or sugar, add them to bowl now.
- Add remaining ingredients and gently stir to incorporate ingredients.
- Taste and adjust amount of curry powder.
- We love it with LOTS, the more the better.
- Eat at room temperature or chilled.
Nutrition Facts : Calories 305.9, Fat 19.3, SaturatedFat 3.1, Cholesterol 78.4, Sodium 93.7, Carbohydrate 3.9, Fiber 2.5, Sugar 1.3, Protein 29.7
CREAMY CURRIED CHICKEN SALAD
Make our Creamy Curry Chicken Salad! Add raisins, curry powder and almonds to turn a plain chicken salad into delightful Creamy Curry Chicken Salad.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 4 servings, 3/4 cup each.
Number Of Ingredients 6
Steps:
- Mix all ingredients until well blended; cover.
- Refrigerate several hours or overnight.
- Serve with assorted crackers and mini pita halves. Or, serve in Boston or Red Leaf lettuce cups.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
THE BEST CURRIED CHICKEN SALAD
Make it in advance, refridgerate until cold and add the cashews just before serving. From "Barefoot Contessa" cookbook.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 652.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 108.1, Sodium 1253.7, Carbohydrate 29.3, Fiber 2.3, Sugar 9.1, Protein 35
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CURRIED CHICKEN SALAD RECIPE - FOOD AND WINE
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Servings 2-3Total Time 30 minsCategory Chicken
- Season the chicken with sea salt and freshly ground pepper. In a small nonstick or cast-iron frying pan, heat the olive oil over medium high heat. Add the chicken tenders and sear for 1 minute. Turn the chicken, reduce the heat to low, cover the pan and cook for 8 minutes. Remove the pan from the heat and let it sit, covered, for 10 minutes. Once the chicken is cool enough to handle, chop it into small pieces or shred it using 2 forks.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, curry powder and sugar. Add the remaining ingredients and toss to coat. Add the chicken to the bowl and toss to coat evenly with the dressing.
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