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
This is a wonderfully easy and delicious chicken salad sandwich. The grapes add a nice sweetness and the red peppers and onions add a nice flavor. I served it on two halves of a whole wheat roll with mustard and barbecue sauce.
Provided by Reddyrat
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 402.2, Fat 19.5, SaturatedFat 4.1, Cholesterol 115.5, Sodium 425.1, Carbohydrate 19.6, Fiber 1.8, Sugar 14.5, Protein 36.2
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.
CURRIED CHICKEN SALAD WITH RED PEPPERS
This salad is perfect served on a lettuce leaf or out of a tupperware container at lunch in the break room.
Provided by Broke Guy
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.9, Fat 16.4, SaturatedFat 2.7, Cholesterol 52.5, Sodium 54.6, Carbohydrate 3.3, Fiber 1.5, Sugar 1, Protein 19
CURRIED CHICKEN AND RICE SALAD
Provided by Shula Udoff
Categories Chicken Herb Poultry Rice Quick & Easy Pea Spring Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
- Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
FAST CHICKEN CURRY WITH RED PEPPERS
I usually serve this over rice or pasta. By the time the rice or pasta is done, this stir-fry is ready to serve. I found this recipe in a Canadian Living magazine a couple years ago.
Provided by bert2421
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine stock, cornstarch and salt; set aside.
- In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
- Transfer to plate.
- Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
- Add peppers; cook, stirring, for 2 minutes.
- Stir stock mixture and pour into skillet; bring to a boil.
- Cook, stirring, for 1 minute or until thickened.
- Add chicken and onions; cook, stirring for 2 minutes or until heated through.
CHICKEN SALAD WITH ROASTED RED PEPPERS
Steps:
- 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
- 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
- Brown-bag it with: grapes
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