CURRIED CHICKEN SALAD CUPS
For fast, filling appetizers, spoon an easy-to-make chicken salad into miniature phyllo shells.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- In medium bowl, stir together all ingredients except phyllo shells and parsley.
- Just before serving, spoon about 1 tablespoon chicken mixture into each phyllo shell. Garnish with parsley.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 85 mg, Sugar 0 g, TransFat 0 g
CURRIED CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
- Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
- Preheat the oven to 400 degrees F.
- Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
CURRIED CHICKEN SALAD IN LETTUCE CUPS
Provided by Dave Lieberman
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
- Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
- In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
- Serve heaping portions of the salad in butter lettuce leaves.
MINI CURRIED CHICKEN SALAD CUPS
I love small bites of food with big flavor and a spicy bite too. I am excited to say that this is my first recipe with the flavors of India. I wanted to start out with a mild paste at first. That is why I added a little kick with the cayenne. These mini chicken bites are so delicious with the creamy texture of the dressing and...
Provided by Kimberly Biegacki
Categories Salads
Time 20m
Number Of Ingredients 14
Steps:
- 1. Here are the phyllo cups
- 2. This is the curry paste that I used
- 3. Prepare your chicken and slice up your celery. Mix in the almonds and cranberries and set aside. Next mix up your dressing well. Add the ancho and cayenne to your liking. Ancho has a Smokey flavor and the cayenne is hot. Now mix the dressing into the chicken mixture.
- 4. Fill the phyllo cups and bake for 7 to 10 minutes at 350 degrees. Take them out and add a sprig of parsley or chervil.
- 5. I served these for Sweetest Day for my husband & I along side a wonderful soup called https://www.justapinch.com/recipes/soup/vegetable-soup/orange-you-glad-its-thanksgiving-soup.html?p=1.
- 6. 2-22-2014 ~~~~ We had these tonight for dinner. Of course, I just made one package of 15 but between my husband & I we ate them all. I should of fixed a salad or some soup to go with it. I did get another jar of curry paste; this time medium heat. Woohoo, hot enough for me but my husband said he could take some more heat. LOL
CURRIED CHICKEN SALAD
Steps:
- Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
- While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
CURRIED CHICKEN SALAD
This is a wonderfully flavorful chicken salad. In typical curry fashion, sweet fruit is combined with meat in a savory sauce.
Provided by MAGGIE MCGUIRE
Categories Salad Curry Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a large bowl, combine bacon, chicken, celery, and grapes.
- Prepare the dressing in a small bowl by whisking together the mayonnaise, onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 5.2 g, Cholesterol 64.1 mg, Fat 35.3 g, Fiber 0.4 g, Protein 17.3 g, SaturatedFat 7.6 g, Sodium 373.7 mg, Sugar 3.9 g
CURRY CHICKEN SALAD IN PHYLLO CUPS
Make and share this Curry Chicken Salad in Phyllo Cups recipe from Food.com.
Provided by lmkga
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, goji berried, and onions. Chill.
- Chop the chicken breast into small cubes. Saute in olive oil and add garlic.
- Mix the chicken into the curry mixture.
- Season with salt and pepper.
- Heat oven to 350 degrees and cook phyllo cups for about 5 minutes.
- Once the cups are cooled, add the chicken salad to the cups.
CURRIED CHICKEN SALAD
After 2 years of begging, my roommate finally wrote this recipe down for me. It was a hit at our housewarming!
Provided by rickoholic83
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl and mix well.
- Serve as a sandwich on croissants or over mixed greens.
Nutrition Facts : Calories 563.1, Fat 40.7, SaturatedFat 6.7, Cholesterol 105.7, Sodium 643.6, Carbohydrate 15, Fiber 3.2, Sugar 3.9, Protein 35.5
QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES
Curry chicken salad is one of my favorite recipes to make ahead for a week of effortless but delicious lunches. This recipe is so flavorful and has ton of great texture. There are so many ways you can eat this chicken salad: sandwich, mixed into a salad, scooped into lettuce cups, spooned into cucumbers or other veggies, dipped with pita, spread on top of toast, or just eaten straight out of the container! Curry chicken salad is also a great party app, just place dollops in little cucumber cups, finger sandwiches, or crackers and serve!
Provided by Stirs and Stripes
Categories Chicken Salad
Time 15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 13 g, Cholesterol 36.9 mg, Fat 13.2 g, Fiber 2.2 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 8.5 g
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- Make the Thai Peanut Sauce by whisking all ingredients together in a bowl till smooth. Set aside.
- Preheat the oven to 350, spray a muffin tin with cooking spray and put one wonton wrapper in each cup, pushing it down into the cup to make a pretty ruffled cup shape. Spray with cooking spray and bake for 8 – 10 minutes or until they are nicely browned and crisp.
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- Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until fragrant and golden. Transfer the almonds to a plate to cool. Shred the chicken meat using 2 forks or, if you prefer, cut it into pretty little cubes. Snack on or discard the skin and discard the bones. Place the chicken in a large bowl.
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