Curried Chicken Salad In Lettuce Cups Food

CURRIED CHICKEN SALAD

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 CRAB SALAD LETTUCE CUPS

Steps:

• Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
• Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups

CURRIED CHICKEN SALAD IN LETTUCE CUPS

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.

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:

• In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool.
• In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.

CURRIED CHICKEN SALAD WITH RED PEPPERS

Steps:

• Chop chicken, peppers and walnuts and place in a medium sized bowl.
• In a small bowl, combine mayo, olive oil and curry powder, mix well.
• Add mayo mixture to chicken mixture and stir until all ingredients are incorporated. Season with salt and pepper to taste.
• Serve chilled.

CURRIED CHICKEN CHUTNEY SALAD

Steps:

• In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
• In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
• Serving Suggestion:.
• Pack chicken salad firmly into a medium bowl, or individual ramekins.
• Cover and chill until serving time.
• Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
• Garnish with fresh snipped parsley, chervil or chives.
• Makes 4 servings.

CURRIED CHICKEN SALAD

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.

CURRY CHICKEN LETTUCE WRAPS

Steps:

• Toss together sour cream, mayo, curry powder, garlic and salt.
• Mix in remaining ingredients.
• Place a small amount in lettuce leaf.
• Top with nuts wrap and serve.

CURRIED CHICKEN SALAD (SALAD OR SANDWICH)

Steps:

• Cook bacon till crisp, crumble & set aside.
• While bacon is cooking, cut pre-cooked chicken breasts into bite-sized cubes & set aside.
• In a sml bowl, combine mayo, curry powder to taste pref, salt & pepper.
• In a lrg salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate till well-chilled.
• When chilled, serve the chicken salad over mixed greens or a bed of lettuce on 4 salad plates & garnish w/veggies or fruit of choice as desired.
• NOTE: The chicken salad can be made a dy ahead of planned luncheon service or stored in a container to use for sandwich filling as desired for snacks or to-go occasions.

CURRIED CHICKEN SALAD

Steps:

• Combine all ingredients; cover.
• Refrigerate several hours or until chilled.

CURRIED CHICKEN SALAD BOMBAY

Steps:

• Toast almonds.
• In a chilled bowl, whisk cream to stiff peaks.
• In a large mixing bowl, mash banana with lemon juice. Stir in mayo, curry powder, salt and pepper. Fold in whipped cream.
• Add chicken, grapes and almonds. Toss with dressing. Serve on plates lined with lettuce.

CURRIED CHICKEN LETTUCE WRAPS

Steps:

• Heat oil in a skillet over medium heat. Add chicken, lime juice, and salt; cook and stir until chicken is no longer pink, 7 to 10 minutes. Remove from the heat.
• Add apple, cranberries, almonds, and green onions to the chicken.
• Mix mayonnaise and curry powder together in a large bowl. Add to chicken mixture and stir to coat. Transfer to the refrigerator until flavors have blended together, at least 1 hour, or overnight for more flavor.
• Spoon chilled chicken salad into individual lettuce leaves. Wrap and eat with your fingers.