Curried Chicken Salad Salad Or Sandwich Food

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CURRIED CHICKEN SALAD SANDWICH



Curried Chicken Salad Sandwich image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants

Steps:

  • To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
  • To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

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 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.

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



Curried Chicken Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 55m

Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens

Number Of Ingredients 13

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Steps:

  • Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
  • In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
  • In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
  • Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
  • Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

Nutrition Facts : Calories 325 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 322 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 37 grams, Sugar 8 grams

CURRIED CHICKEN SALAD TEA SANDWICHES



Curried Chicken Salad Tea Sandwiches image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 16 tea sandwiches

Number Of Ingredients 8

2 cups diced cooked chicken breast (about 12 ounces)
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped toasted walnuts
3 tablespoons chopped scallions, white and green parts (about 2 scallions)
1 1/2 teaspoons curry powder
1/2 medium Fuji apple, peeled, cored and diced (about 3/4 cup)
8 slices square, firm whole-wheat bread

Steps:

  • In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
  • Cut the crusts from the bread and set aside for another purpose.
  • Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

OPEN-FACED CURRIED CHICKEN SALAD SANDWICH



Open-faced Curried Chicken Salad Sandwich image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 bone-in skinless chicken breast halves, (about 1 1/2 pounds)
4 cups water
2 tablespoons kosher salt
1/4 cup non-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons Madras-style curry powder
1 teaspoon grated fresh ginger
1/3 cup chopped flat-leaf parsley
3 tablespoons sliced almonds
1/4 fresh pineapple, diced (about 1 1/4 cups)
1 bunch watercress, stems trimmed
4 slices wheat bread or 2 whole wheat English muffins, split and toasted

Steps:

  • Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, just the chicken is just firm, about 15 minutes. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces.
  • Whisk yogurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.

Nutrition Facts : Calories 288 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 26 grams, Fiber 4 grams, Protein 32 grams

CURRIED CHICKEN AND AVOCADO SALAD SANDWICHES



Curried Chicken and Avocado Salad Sandwiches image

Avocado, cranberries and curry powder combine to make this vibrant and healthy chicken salad. You can serve it as a salad instead of using for sandwiches if you wish.

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup reduced-fat mayonnaise
2 teaspoons McCormick® Curry Powder
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 medium ripe avocado, peeled and cubed
1/4 cup dried cranberries
2 tablespoons minced fresh cilantro
8 slices reduced-calorie wheat bread
4 leaf lettuce leaves, optional

Steps:

  • In a large bowl, combine mayonnaise, curry powder and salt until well blended. Add chicken, avocado, cranberries and cilantro; toss gently to mix., Divide chicken salad evenly among 4 bread slices. Top each with lettuce leaves and remaining slices of bread.

Nutrition Facts :

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 SANDWICH



Curried Chicken Salad Sandwich image

This is a delicious sandwich. The combination of curry, raisins and almonds in this chicken salad makes it special. I make it for lunches for my husband who works in the oil field and gets HUNGRY!

Provided by BayLeigh Ann

Categories     Lunch/Snacks

Time 20m

Yield 1 sandwich, 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1/2 cup mayonnaise
1 1/2 teaspoons curry powder
1/2 lemon, juice of
1/4 cup almonds, toasted and chopped
1/2 cup raisins
8 slices bread

Steps:

  • prepare chicken breasts as you prefer. I like to pan roast them with salt and pepper for a little extra flavor.
  • chop the chicken while toasting almonds.
  • chop toasted almonds.
  • add the rest of ingredients.
  • spread on bread.
  • viola!

Nutrition Facts : Calories 491.4, Fat 19.2, SaturatedFat 2.8, Cholesterol 83.2, Sodium 632.9, Carbohydrate 49.4, Fiber 3.1, Sugar 15.4, Protein 31.6

CURRIED CHICKEN SALAD SANDWICH



Curried Chicken Salad Sandwich image

Provided by Kelly Mickle

Categories     Sandwich     Tea     Chicken     Poultry     Back to School     Lunch     Dried Fruit     Raisin     Curry     Celery     Kale     Shower     Healthy     Self

Yield Makes 1 serving

Number Of Ingredients 13

1/2 cup diced grilled boneless, skinless chicken breast
1/2 cup chopped celery
2 tablespoons nonfat plain Greek yogurt
2 teaspoons raisins
1 teaspoon reduced-fat mayonnaise
1/2 teaspoon curry powder
1 whole-wheat pita (6 inches)
1 cup chopped kale
2 teaspoons rice wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds
16 ounces brewed black tea
1 lemon wedge

Steps:

  • In a bowl, mix chicken with celery, yogurt, raisins, mayonnaise and curry; stuff inside pita. In another bowl, toss kale with vinegar, oil and sesame seeds. Serve sandwich with kale salad and tea with lemon wedge.

CURRIED CHICKEN SALAD - SOMETHING NATURAL, NANTUCKET



Curried Chicken Salad - Something Natural, Nantucket image

From the Something Natural restaurant in Nantucket, MA as seen on Rachael Ray's $40 a Day. This is a very flavorful, no mayonnaise, chicken salad that is excellent served on croissants, multi-grain bread or salad greens. I have adapted to use 1/2 c. sour cream and 1/2 c. yogurt rather than 1 c. yogurt. Be sure to taste as you season because flavor may vary depending on the strength of your curry powder and Dijon mustard.

Provided by swissms

Categories     Lunch/Snacks

Time 15m

Yield 10 sandwiches, 10 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless and skinless cooked chicken, cooled and cut into small cubes
1/2 cup plain nonfat yogurt
1/2 cup sour cream
1/4-1/2 cup Dijon mustard, to taste
1 1/2 tablespoons curry powder
1/2 tablespoon ground cumin
1/2 teaspoon cayenne pepper, plus more to taste
1/2 cup raisins or 1 cup halved red seedless grapes
kosher salt, to taste
fresh ground black pepper, to taste
1/2 cup cashews
croissants or salad greens

Steps:

  • In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Refrigerate 30 minutes to allow flavors to blend.
  • Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.

Nutrition Facts : Calories 212.4, Fat 10.5, SaturatedFat 3.2, Cholesterol 57.3, Sodium 186, Carbohydrate 10.3, Fiber 1.1, Sugar 6.1, Protein 19.7

CURRIED CHICKEN SALAD



Curried Chicken Salad image

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

3 cups cooked chicken breasts, shredded (I use 2 12.5 oz. cans of chunk chicken breasts and drain)
1 1/2 cups celery, chopped
1/2 cup mayonnaise
1/2 cup ranch salad dressing
1 1/2 teaspoons garlic powder (or more to taste)
1 tablespoon curry powder (or more to taste)
1 (2 ounce) package slivered almonds

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

CURRIED CHICKEN SALAD PITA SANDWICHES



Curried Chicken Salad Pita Sandwiches image

Categories     Sandwich     Chicken     No-Cook     Picnic     Quick & Easy     Yogurt     Lunch     Mayonnaise     Curry     Lettuce     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup mayonnaise
6 tablespoons plain nonfat yogurt
2 1/4 teaspoons red curry powder
3 cups finely diced chicken from 2 purchased roast chickens (1 pound total)
3/4 cup thinly sliced green onions
2 cups shredded hearts of romaine
4 pita breads, halved, pockets open

Steps:

  • Whisk mayonnaise, yogurt, and curry powder in medium bowl. Mix in chicken and green onions. Season chicken salad to taste with salt and pepper. Divide chicken salad and lettuce among each pita half. Place 2 pita halves on each of 4 plates and serve.

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From byandreajanssen.com


CURRIED CHICKEN SALAD SALAD - THE MODERN PROPER
The 1980’s knew a thing or two about delicious food, and one of the things that decade knew was that a good sprinkle of curry powder is just what classic chicken salad needed to become interesting again. Dotted with just-sweet-enough golden raisins, tender chicken pieces and crisp celery are coated in a vibrant yellow, curry powder-spiked dressing. We love it in a sandwich, …
From themodernproper.com


EASY CURRIED CHICKEN SALAD WITH GRAPES - FOODIE PHYSICIAN
Ingredients. Cooked chicken breast- you can cook your own chicken breast or use rotisserie chicken.This is also a great dish to use up leftover roast chicken. You can dice it up into cubes or shred it. Greek yogurt- I use 2% plain Greek yogurt; Mayonnaise- I use only 2 tablespoons for 4 servings, which is significantly less than the classic dish; Curry powder- rich …
From thefoodiephysician.com


CURRIED CHICKEN SALAD SANDWICH - WATERDOWN TEA HOUSE
Cut cooked chicken into large cubes & put in a bowl. 2. Add the garlic, celery, apple, onion, walnuts & sultanas. Mix together & then add lemon juice & curry powder. 3. Stir in mayonnaise & season to taste. 4. Put the chicken salad in the fridge for 30 minutes to allow flavours to blend together. 5.
From looklocalmagazine.com


CURRIED CHICKEN SALAD SANDWICHES RECIPE | MYRECIPES
Step 2. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Combine sugar and 1 1/2 teaspoons vinegar, stirring with a whisk until sugar dissolves. Add sugar mixture to pan, scraping pan to loosed browned bits. Remove from heat; cool to room temperature.
From myrecipes.com


CURRIED CHICKEN SALAD SANDWICHES - SALAD RECIPES
Curried Chicken Salad Sandwiches might be just the main course you are searching for. This recipe serves 8. One serving contains 367 calories, 23g of protein, and 15g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 22 minutes. A mixture of yogurt ...
From fooddiez.com


EASY CURRIED CHICKEN SALAD - COOKING FOR MY SOUL
Season with salt and pepper to taste. Adjust if needed – for more sweetness, add more honey. For more acidity, squeeze a little bit more lemon juice. In a large bowl, mix the shredded chicken, celery, cashews, raisins, pistachios, scallions, and Italian parsley along with the prepared honey curry dressing.
From cookingformysoul.com


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