Curried Chicken Salad On Apple Rounds 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.

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 until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to 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.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1-inch cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 cups cubed chicken or 4 to 6 servings

CURRIED CHICKEN AND APPLE WRAPS

Steps:

• In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
• Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
• Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.

FRUITED CURRY CHICKEN SALAD

Steps:

• In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!