Curried Chicken Salad Something Natural Nantucket Food

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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.

EASY QUICK DELICIOUS NO-MAYONNAISE CHICKEN SALAD



Easy Quick Delicious No-Mayonnaise Chicken Salad image

Oh, how my mother and I adore a good chicken salad sandwich, but the mayonnaise can be bit heavy at times. This recipe is super-easy and quick and really tastes gourmet. No one will be able to guess how simple it is!

Provided by butterscotchgirl

Categories     Lunch/Snacks

Time 10m

Yield 3 sandwiches, 3 serving(s)

Number Of Ingredients 10

1 rotisserie-cooked chicken
1/2 cup sour cream (can use lowfat if desired)
3 tablespoons light balsamic vinaigrette salad dressing
2 tablespoons Dijon mustard
1 teaspoon sodium-free seasoning
3 tablespoons sweet pickles, chopped (optional)
2 tablespoons onions, chopped (optional)
3 whole grain buns or 6 slices whole wheat bread
3 lettuce leaves
1 tomatoes, sliced

Steps:

  • remove meat from chicken and cut into little chunks. i only use breast meat, but feel free to use dark meat also if you prefer.
  • mix together remaining ingredients in bowl.
  • fold in chicken.
  • spread a bit of dijon mustard on whole wheat bread or bun, put some chicken salad on there along with with lettuce and tomato.
  • enjoy!

Nutrition Facts : Calories 568.1, Fat 35.2, SaturatedFat 12, Cholesterol 195.3, Sodium 316.4, Carbohydrate 3.9, Fiber 1.1, Sugar 2.7, Protein 56.3

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 10 servings

Number Of Ingredients 10

1 1/2 pounds boneless and skinless cooked chicken, cooled
1 cup plain yogurt
1/2 cup Dijon mustard
1 1/2 tablespoons curry powder
1/2 tablespoon ground cumin
1/2 teaspoon cayenne pepper, plus more to taste
1/2 cup raisins
Kosher salt and freshly ground black pepper
1/2 cup cashews
Serving suggestion: sandwich bread or salad greens

Steps:

  • Cut chicken into small cubes and set aside.
  • 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. 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.

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

HEALTHY ENERGY DRINK



Healthy Energy Drink image

Make and share this Healthy Energy Drink recipe from Food.com.

Provided by Sharon123

Categories     Beverages

Time 12m

Yield 6 serving(s)

Number Of Ingredients 5

4 small ginseng tea bags (or ginko)
2 quarts water
1 cup fresh lemon juice
2 cups sugar or 2 cups sugar substitute
2 small herbal tea bags (your choice)

Steps:

  • Bring 1 quart of water to a boil in a saucepan. Place all the tea bags in the hot water.Let the bags steep about 10 minutes. Add the lemon juice to a pitcher. Add the sugar and the remaining water and mix well. Pour the tea into the lemonade mix and stir.
  • Refrigerate and serve chilled. Enjoy!

Nutrition Facts : Calories 268.2, Sodium 6.7, Carbohydrate 70.2, Fiber 0.2, Sugar 67.6, Protein 0.1

VIETNAMESE BURRITOS



Vietnamese Burritos image

Make and share this Vietnamese Burritos recipe from Food.com.

Provided by Iron Woman

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 27

26 ounces boneless skinless chicken breasts
5 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon sugar
4 garlic cloves, minced
2 stalks lemongrass, minced
1/2 cup soybean oil
1 tablespoon sesame seed oil
fresh black pepper
10 large rice paper sheets
16 ounces rice noodles (or more)
1 head romaine lettuce, cut into 3/4-inch lengths
1 cucumber, peeled, seeded and cut into thin strips
1/2 cup pickled daikon, chopped
3 carrots, peeled and sliced thinly
2 cups bean sprouts
1 bunch basil, cleaned and leaves picked
1 bunch mint, cleaned and leaves picked
1/2 bunch parsley, cleaned and leaves picked
2 -3 garlic cloves, crushed
1 -2 fresh chili pepper, minced
4 tablespoons sugar
4 tablespoons fresh lime juice or 4 tablespoons lemon juice
5 tablespoons white vinegar
5 -7 tablespoons fish sauce
1/4 cup coconut juice

Steps:

  • Soak rice noodles in warm water until softened, then drain.
  • Wash chicken breasts and pat dry.
  • Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature.
  • Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
  • Soak the wrappers, 1 at a time, in warm water until softened.
  • Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings.
  • Roll the wrapper once over the filling. Tuck in the ends and roll completely.
  • Press to seal. Repeat with remaining wrappers and filling.
  • For Dipping Sauce:.
  • Combine all ingredients.

Nutrition Facts : Calories 443.9, Fat 13.9, SaturatedFat 2.1, Cholesterol 42.9, Sodium 1400.8, Carbohydrate 57.5, Fiber 3.4, Sugar 14.4, Protein 22.1

MUSHROOM SPINACH GOAT CHEESE FRITTATA



Mushroom Spinach Goat Cheese Frittata image

Make and share this Mushroom Spinach Goat Cheese Frittata recipe from Food.com.

Provided by Sharon123

Categories     Breakfast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 tablespoon salt
4 bunches spinach, washed
1 cup ice
1/2 tablespoon corn oil
1 cup small white onion, diced
salt and pepper
4 large portabella mushrooms
1 tablespoon olive oil
2 teaspoons unsalted butter
8 eggs, slightly beaten
1/4 cup crumbled goat cheese

Steps:

  • In a large pot bring 3 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
  • In a large saucepan, heat oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until it's golden brown. Remove from heat and set aside.
  • Remove stems and black gills from the mushrooms. In a medium mixing bowl, toss the mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking pan and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
  • Turn up the oven temperature to 400*F.
  • In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of butter, 1/2 of the spinach, 1/2 of mushrooms, and 1/2 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes.
  • Repeat with another teaspoons of butter and the other half of the spinach, mushrooms, eggs and another 1/8 cup goat cheese to make a second frittata(seasoning with salt and pepper) and serve. Enjoy!

Nutrition Facts : Calories 631.2, Fat 34.6, SaturatedFat 10.2, Cholesterol 856.2, Sodium 2576.8, Carbohydrate 42.8, Fiber 18.6, Sugar 10.8, Protein 49.6

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