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
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 WITH SLOW-ROASTED TOMATOES
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time. "Sandwiches are as American as Dagwood Bumstead," he wrote, "and outlandishness has always been part of the recipe." The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past. This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Provided by Eric Asimov
Categories lunch, main course
Time 45m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Season chicken with salt and pepper, and place on a baking sheet. Roast until juices run clear when chicken is pierced, 25 to 30 minutes. Set aside to cool.
- In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger. Saute, stirring, until onions are softened and transparent, about 5 minutes. Add the curry powder and turmeric, and cook for 2 minutes. Remove chicken from bone, and cut into thin strips. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
- Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
- To assemble sandwiches: Place a slice of bread on each of 4 plates. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves. Cover with a slice of bread, and cut in half. Serve immediately.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams
CURRIED CHICKEN SALAD
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens
Number Of Ingredients 13
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
Nutrition Facts : Calories 325 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 322 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 37 grams, Sugar 8 grams
CURRIED CHICKEN SALAD WITH GREEK YOGURT
This recipe is a low-fat alternative if you are looking for a yummy salad without the mayo! Greek yogurt chicken salad has extra protein without all the fat. It is easy to adjust ingredients to your liking -- add raisins or grapes for extra sweetness if you'd like!
Provided by amanda85
Categories Salad Curry Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken with celery and almonds in a bowl.
- Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 8 g, Cholesterol 93.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 4.7 g, Sodium 150.1 mg, Sugar 5.2 g
COOL CURRIED CHICKEN SALAD
"Curry and mustard complement the sweet fruit and crunchy nuts in this guilt-free salad. I like on a bed of greens or whole wheat toast, or scooped up with apple slices. Instead of chicken breast, try store-bought rotisserie chicken." -Joanna Perdomo, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, preserves, curry, mustard, salt and pepper; pour over chicken mixture and toss to coat. Serve on lettuce leaves.
Nutrition Facts : Calories 323 calories, Fat 7g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 477mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
THE BEST CURRIED CHICKEN SALAD
Make it in advance, refridgerate until cold and add the cashews just before serving. From "Barefoot Contessa" cookbook.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Place the chicken breasts on a pan and rub the skin with olive oil.
- Sprinkle well 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 in large bite size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 t.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 flavours to blend.
- Add the cashews and serve the salad at room temperature.
Nutrition Facts : Calories 652.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 108.1, Sodium 1253.7, Carbohydrate 29.3, Fiber 2.3, Sugar 9.1, Protein 35
CURRIED CHICKEN SALAD WITH FRUIT AND PECANS
Elegant and rich with a creamy, buttery texture, this is the best chicken salad I've ever eaten! The original recipe was served at Yankee Peddler's Tea Room in Missouri and I've adjusted to taste. This is an excellent chicken salad for croissants, or serve on a bed of greens with melon and fruit on the side for a wonderful summer meal.
Provided by Denise
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Refrigerate for a minimum of one hour before serving.
Nutrition Facts : Calories 467.9, Fat 34, SaturatedFat 11.9, Cholesterol 123.3, Sodium 201.5, Carbohydrate 9.7, Fiber 2.5, Sugar 6.5, Protein 31.8
CHICKEN SALAD IN TOMATO CUPS
"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.
Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
CURRIED CHICKEN SALAD
Steps:
- Chop the chicken into 1/2-inch pieces and put them in a bowl. Stir in the mango, raisins, scallions, and celery. Separately, whisk the yogurt, mayonnaise, lime juice, curry powder, ginger, and salt together. Add the yogurt mixture to the chicken and stir gently until thoroughly combined. Serve atop the lettuce leaves, garnished with the almonds and cilantro.
- variations
- If you don't have a mango or aren't a mango lover, this salad is wonderful with diced Fuji apples.
- Making pita pocket sandwiches is a fantastic way to get much-needed nutrients into your body and fill your belly while you're running errands, waiting for a doctor's appointment, or otherwise on the go. Place a pita on a flat work surface and cut a 2-inch section off the top using a knife. With the pita lying flat, put in 1/4 cup of salad greens, then carefully spread 1/2 cup of the chicken salad on top of the greens, making certain to spread it around the entire cavity of the pita.
- rebecca's notes
- Save time by using store-bought organic roast chicken or, better yet, the leftovers from Orange Ginger Roasted Chicken (page 117).
- storage
- Store in an airtight container in the refrigerator for 3 days.
- nutrition information
- (per serving)
- Calories: 300
- Total Fat: 11.3g (3.1g saturated, 3.8g monounsaturated)
- Carbohydrates: 15g
- Protein: 34g
- Fiber: 2g
- Sodium: 375mg
CURRIED TOMATO CHICKEN SALAD
Steps:
- In a large saucepan combine the chicken with enough water to cover it by 1 inch, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is pale golden and add the tomato juice, the chutney, the curry powder, the vinegar, and salt and pepper to taste. Simmer the sauce, stirring, for 1 minute and transfer it to a bowl. Transfer the chicken to a cutting board and let it cool. Discard the skin and bones from the chicken, cut the meat into 1/2-inch pieces, and stir it into the sauce. Add the yogurt, toss the salad well, and sprinkle it with the almonds.
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 PASTA SALAD WITH CHICKEN
This is a lovely, flavourful but light dish that can be easily adapted for a diet with low fat ingredients. You can't get crushed pineapple where I live so I use pineapple chunks and chop them very finely. Cooking time includes half an hour of chill time.
Provided by Shuzbud
Categories Lunch/Snacks
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to the directions on the package (if you like, continue with step 2 while the pasta cooks). When cooked, drain thoroughly and rinse under cold running water until the pasta has cooled. Drain and put in a large serving bowl.
- Spray a non-stick skillet with cooking spray or melt a little butter if you prefer. Add the onion and cook for 5 minutes until softened.
- Add the korma paste and cook, stirring, for 2 more minutes.
- Stir in the apricots, tomato paste and water and cook for 1 minute. Remove from the heat and allow to cool.
- Stir together the mayonnaise and mango chutney in a bowl until blended. Drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (If using pineapple chunks, chop them finely now).
- Stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. Toss together to coat the pasta.
- Cover and chill for 30 minutes to allow the flavours to blend.
- Serve cold and enjoy!
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