Curried Chicken Salad With Cashews Food

CURRIED CHICKEN SALAD SANDWICHES

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.

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

Steps:

• Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
• Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

CURRIED CHICKEN SALAD WITH GRAPES

Steps:

• Place chicken on rack inside a 9"x13" pan. Rub breasts with olive oil. Season with salt, pepper and Mrs. Dash (or similar seasoning).
• Roast until no longer pink, about 45 minutes.
• Cool until easy to handle. Remove skin and bones. Shred meat into bite-sized pieces. (Shredding instead of cubing allows the dressing to adhere to the chicken more easily.).
• Meanwhile, combine dressing ingredients. Taste often to reach desired outcome.
• Combine chicken, celery and grapes. Toss with enough dressing to coat, allowing for a little extra as the chicken will absorb some while melding in the refrigerator.
• Best chilled overnight, but it is still great if you can't wait that long.
• Serve alone or with rolls for sandwiches.

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.

CASHEW-CURRY CHICKEN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,

CURRIED CHICKEN SALAD WITH CASHEWS

Steps:

• Combine the chicken, cashews, grapes, and celery in a bowl.
• In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended.
• Add the dressing to the chicken mixture and toss lightly.
• Refrigerate at least 2 hours before serving.

CURRIED CHICKEN SALAD

Steps:

• Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
• Add chicken and simmer, uncovered, 6 minutes.
• Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
• Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
• While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
• Add chicken, onion, mango, grapes, and cashews; gently stir to combine.

CURRIED CHICKEN SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a large bowl, combine bacon, chicken, celery, and grapes.
• Prepare the dressing in a small bowl by whisking together the mayonnaise, onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.

CURRIED CHICKEN SALAD

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 CRANBERRY CHICKEN SALAD

Steps:

• Combine mayonnaise, lime juice and curry powder in large mixing bowl.
• Stir in remaining ingredients.

CURRIED CHICKEN SALAD WITH MANGOES AND CASHEWS

Steps:

• Combine mayonnaise, preserves, curry, lime juice, and seasonings in a large bowl.
• Add chicken, mango, celery, scallions, and cilantro; toss to coat.
• Add cashews just before serving.
• Serve on croissants.

CURRIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
• Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.