Curried Chicken Salad Ina G Food

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CURRIED CHICKEN SALAD



Curried Chicken Salad image

This easy Curried Chicken Salad makes the perfect sandwich, wrap, or low-carb lunch on a big bed of greens. This delicious, flavorful recipe uses almonds and fresh grapes, for just the right balance of crunch and sweetness.

Provided by Meggan Hill

Categories     Salad

Time 15m

Number Of Ingredients 12

1/2 cup mayonnaise
2 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons curry powder
1/4 teaspoon celery seed (optional, see notes)
Salt and freshly ground black pepper
4 cups cooked chicken (cubed or shredded)
2 celery ribs (finely chopped)
1 cup red seedless grapes (halved or quartered (see notes))
4 scallions (white and green parts, thinly sliced)
1/2 cup slivered almonds (or sliced almonds, toasted (see notes))
2 tablespoons fresh parsley (minced)
Bread (or butter lettuce leaves, for serving)

Steps:

  • In a large bowl, add mayonnaise, lemon juice, curry powder, celery seed, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk to combine.
  • Add chicken, celery, grapes, scallions, almonds, and parsley. Toss to coat. Season to taste with additional salt and pepper. Serve on bread or in lettuce cups.

Nutrition Facts : ServingSize 0.75 cup, Calories 271 kcal, Carbohydrate 6 g, Protein 20 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 152 mg, Fiber 2 g, Sugar 4 g

INA GARTEN'S CURRIED CHICKEN SALAD



Ina Garten's Curried Chicken Salad image

Saw this on Ina Garten's Back to Basics a few weeks back. Been thinking about it a lot and I finally tried it! It was super yummy! The only change I made was to subsitute dried cranberries for the raisins because we don't like them! :) serve as sandwiches or scoop up with crackers! Enjoy! PREP TIME IS TIME TO ROAST CHICKEN AND COOL. COOK TIME IS TIME TO REFRIGERATE SALAD FOR FLAVORS TO BLEND!

Provided by SarahBeth

Categories     Lunch/Snacks

Time 3h

Yield 1 medium bowl full, 4-6 serving(s)

Number Of Ingredients 12

3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey's chutney
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup green onion, chopped, white and green parts (about 2 onions)
1/4 cup raisins
1 cup whole roasted salted cashews

Steps:

  • Preheat the oven to 350 degrees.
  • 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 chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ 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 (SALAD OR SANDWICH)



Curried Chicken Salad (Salad or Sandwich) image

Originally an RSC entry, this easy-to-fix chicken salad is full of flavor, color & texture & is ideal as a luncheon entree or sandwich filling for snacks or to-go occasions (Time was allowed for ingredient prep, but does not include time for the salad to chill under refrigeration). *Enjoy*

Provided by twissis

Categories     Lunch/Snacks

Time 40m

Yield 4 Lunch Salads

Number Of Ingredients 12

1/3 cup bacon (cooked crisp & crumbled)
2 large chicken breast halves (boneless, skinned, pre-cooked & cut in bite-size cubes)
2/3 cup mayonnaise (thinned with 1-2 tbsp of milk or heavy cream)
2 -4 teaspoons curry powder (more or less to taste)
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup golden raisin
1/3 cup red onion (chopped)
1/2 cup celery (chopped)
1 cup tomatoes (grape or cherry, halved)
1/2 cup pecans (toasted & chopped)
4 cups mixed salad greens (or lettuce of choice)

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.

Nutrition Facts : Calories 364.8, Fat 26.6, SaturatedFat 3.8, Cholesterol 33.4, Sodium 606.9, Carbohydrate 25, Fiber 3.1, Sugar 12.2, Protein 10.3

CURRIED CHICKEN SALAD SANDWICHES



Curried Chicken Salad Sandwiches image

This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 cups cubed cooked chicken breast
3/4 cup chopped apple
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped walnuts
1/2 cup chopped celery
2 teaspoons lemon juice
1 tablespoon chopped green onion
1 teaspoon curry powder
6 lettuce leaves
6 croissants, split

Steps:

  • In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.

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