Curried Chicken Salad With Grapes And Red Peppers Food

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.

CURRY CHICKEN SALAD WITH GRAPES

Steps:

• Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature.
• Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.

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 WITH GRAPES AND RED PEPPERS

Steps:

• Saute the red bell pepper and onion in a skillet over medium heat until soft (about ten minutes). I made these the day before.
• Mix all ingredients.
• Serve (you may want to chill it in the refrigerator for awhile).

CURRIED CHICKEN AND GRAPE SALAD

Steps:

• In large bowl, stir dressing ingredients until well mixed.
• Fold in chicken, celery and grapes. Sprinkle with almonds.

CURRIED CHICKEN SALAD

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

CURRY CHICKEN SALAD RECIPE

Steps:

• Stir all ingredients together in a large mixing bowl. Cover and chill for at least 30 minutes, or until ready to serve.

CURRIED CHICKEN SALAD WITH RED PEPPERS

Steps:

• Chop chicken, peppers and walnuts and place in a medium sized bowl.
• In a small bowl, combine mayo, olive oil and curry powder, mix well.
• Add mayo mixture to chicken mixture and stir until all ingredients are incorporated. Season with salt and pepper to taste.
• Serve chilled.

CHICKEN, WALNUT, AND RED GRAPE SALAD WITH CURRY DRESSING

Steps:

• Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.