CURRIED CHICKEN SALAD WITH CASHEWS
Make and share this Curried Chicken Salad with Cashews recipe from Food.com.
Provided by Diana Thompson
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 8
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.
MANGO CURRY CHICKEN SALAD
Make and share this Mango Curry Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a mixing bowl and gently toss to mix/coat well.
- Chill about 1 hour before serving.
- Garnish with extra cilantro, if desired.
Nutrition Facts : Calories 740.7, Fat 36.3, SaturatedFat 9.7, Cholesterol 198.4, Sodium 399.1, Carbohydrate 30.2, Fiber 3.2, Sugar 17.3, Protein 74.1
CURRIED CHICKEN SALAD WITH MANGOES AND CASHEWS
Make and share this Curried Chicken Salad With Mangoes and Cashews recipe from Food.com.
Provided by Chef PotPie
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
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 SWEET POTATO CHICKEN SALAD WITH CASHEWS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
- Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
- Preheat the oven to 400 degrees F.
- Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
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.
LUNCH BOX'S MANGO CURRIED CHICKEN SALAD
This is from The Lunch Box Restaurant courtesy of The Fort Worth Star Telegram. I did make this salad, and I all I can say is that it tastes as good as it looks. It probably is too "light" for the men, but it would make a lovely dish for a salad luncheon or potluck.
Provided by Miss Annie
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chop chutney in a food processor 15 to 20 seconds using on/off switch.
- Combine mayonnaise and curry powder in a bowl and blend well.
- Stir in chutney.
- Cover and chill.
- Cook broccoli in salted water until crisp tender (about 1 minute).
- Drain, and place in cold water to stop cooking process.
- Drain again and pat dry.
- Skin and debone chicken.
- Cut into bite-size chunks.
- Combine chicken, broccoli and red bell pepper and toss gently.
- Blend in dressing and mix gently again.
- Chill well and serve.
CURRIED CHICKEN SALAD
Delicious main dish salad, perfect for a summer lunch or light supper. I typically use Madras (hot) curry powder, but used a mild blend in this dish as I felt it would benefit from a lighter flavor. Use your own preference and adjust the amount to suit your taste. I garnished with fresh cilantro to add some color, but also ended up really enjoying the flavor it added. The original recipe does not give any chill time, but I think it tastes more balanced after some time in the fridge. -Adapted from Gourmet
Provided by GaylaJ
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
CASHEW-CURRY CHICKEN SALAD
My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. -Janine Cooper-Moren, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,
Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 267mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CURRIED CHICKEN & MANGO SALAD
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
- Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
- To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
CURRY CHICKEN SALAD
A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!
Provided by Samantha
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g
CURRIED CHICKEN SALAD
Steps:
- Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. 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 and stir gently to combine.
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