CURRIED CHICKEN SALAD RECIPE
Cold poached chicken in a tangy curried mayonnaise with lime juice and mango chutney.
Provided by Lisa
Categories Lunch
Time 40m
Number Of Ingredients 13
Steps:
- Place breasts in a large deep pot. Add cold water to 1 inch above the chicken. Add onion, pepper corns, cloves and bay leaf. Bring to a boil. Quickly lower to an extremely low simmer - no bubbling at all - and cook, uncovered, for 10-14 minutes. Check for doneness after ten minutes by slicing into the thickest piece to make sure there's no pink color. Transfer chicken to a cutting board and cut into bite-size cubes or shred. Cool chicken in the fridge, covered, until you're ready to use it.
- While the chicken is poaching, heat oil in a small skillet over medium-low heat. Add onion and sauté 4-5 minutes, stirring occasionally, until soft (don't let it brown) Add curry powder to the skillet and cook, stirring, for 1 minute, until fragrant. Remove from heat and allow to cool. When curry and onions are cooled, mix with mayonnaise, chutney (or preserves), lime juice and salt in a small bowl. (can be stored, covered, in the fridge for up to 3 days.
- Toss chicken with curried mayonnaise. Season with salt, to taste. (Curried chicken salad will keep in an airtight container in the fridge for 3-4 days.)
Nutrition Facts : Calories 351 calories, Sugar 0.2 g, Sodium 382.6 mg, Fat 25.8 g, SaturatedFat 4.3 g, TransFat 0.1 g, Carbohydrate 2 g, Fiber 1 g, Protein 26.1 g, Cholesterol 95.2 mg
QUICK CURRIED CHUTNEY CHICKEN SALAD
A delicious way to use up left over cooked chicken from Chatelaine Food Express Quickies. Use Recipe #368738 or store-bought mango chutney.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine first three ingredients in a small bowl.
- Toss with cooked chicken cubes.
- Enjoy.
INA GARTEN'S CURRIED CHICKEN SALAD
Saw this on Ina Garten's Back to Basics a few weeks back. Been thinking about it a lot and I finally tried it! It was super yummy! The only change I made was to subsitute dried cranberries for the raisins because we don't like them! :) serve as sandwiches or scoop up with crackers! Enjoy! PREP TIME IS TIME TO ROAST CHICKEN AND COOL. COOK TIME IS TIME TO REFRIGERATE SALAD FOR FLAVORS TO BLEND!
Provided by SarahBeth
Categories Lunch/Snacks
Time 3h
Yield 1 medium bowl full, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- 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 chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ 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 CHUTNEY SALAD
A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!
Provided by Gingerbee
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook chicken breasts in chicken broth on stovetop until tender.
- Remove chicken from broth, cool and cut into cubes.
- In a large bowl, mix all the ingredients together.
- Chill and serve.
CURRIED CHICKEN CHUTNEY SALAD
This lovely chicken salad is bursting with yummy flavor! A tasty snack eaten with wheat crackers, or fill a pita pocket for a delicious lunch or light dinner. -Or-, serve a scoop atop a bed of fresh crisp lettuces, for a ladies luncheon or tea! Great!
Provided by BecR2400
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
- In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
- Serving Suggestion:.
- Pack chicken salad firmly into a medium bowl, or individual ramekins.
- Cover and chill until serving time.
- Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
- Garnish with fresh snipped parsley, chervil or chives.
- Makes 4 servings.
Nutrition Facts : Calories 193.8, Fat 8.4, SaturatedFat 1.7, Cholesterol 43.2, Sodium 297.2, Carbohydrate 16.5, Fiber 0.1, Sugar 9.6, Protein 13.4
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 SANDWICH
Steps:
- To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
- To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.
CURRIED CHUTNEY CHICKEN SALAD
Make and share this Curried Chutney Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Add chicken, grapes, and pineapple in a large bowl; set aside.
- To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
- Pour dressing over chicken mixture; toss gently to coat.
- Refrigerate salad for 3 hours.
- Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.
Nutrition Facts : Calories 453.9, Fat 27.5, SaturatedFat 4.6, Cholesterol 97.7, Sodium 562.4, Carbohydrate 22.1, Fiber 2, Sugar 11, Protein 31
CURRIED CHICKEN SALAD
Steps:
- In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool.
- In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
CURRIED CHICKEN SALAD
Also known as coronation chicken salad, this English favorite was created to celebrate the coronation of Queen Elizabeth II in 1953. Combining cooked chicken with a sweet yet spicy curry and chutney mayonnaise, it speaks to the popularity of Indian flavors in the U.K.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, toss together the chicken, onion, coriander, and raisins.
- In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
- In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1-inch cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
- Yield: 4 cups cubed chicken or 4 to 6 servings
CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY
Curried chicken salad is made even better with the addition of mango chutney. It's sweet, savory, crunchy and delicious!
Provided by Amy Duska
Categories Main Course
Time 2h10m
Number Of Ingredients 7
Steps:
- Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
- Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
- Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
- Store: Keep covered in the fridge for up to 4 days.
Nutrition Facts : Calories 476 kcal, Carbohydrate 28 g, Protein 22 g, Fat 31 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 247 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 25 g, ServingSize 1 serving
CHUTNEY CHICKEN SALAD
This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
- In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
- Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.
Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g
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