Delicious Curried Chicken Salad Food

EAT CLEAN WITH THIS DELICIOUS CURRIED CHICKEN SALAD!

Steps:

• Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
• Rub chicken with curry powder, chili flakes, garlic powder, sea salt and pepper, and oil, then roasting for 18-20 minutes or until internal temp reaches 165 degrees f.
• Roasting time will vary depending on the thickness of your chicken. If using tenders or small thighs, they're going to cook much faster.
• Once cooked, allow to cool down, then chop up your meat against the grain, or shred.
• Alternately, you can use a rotisserie chicken instead to save time.
• Meanwhile, make your curried yogurt sauce.
• In a small bowl, whisk all the curried yogurt ingredients until well combined. Taste test and adjust seasonings to your liking.
• In a large bowl, add your chopped chicken, chopped celery, almonds, grapes and parsley.
• Pour the curried yogurt sauce over, then gently toss everything to coat well.
• This chicken salad stays great in the fridge for about a day or so, best within 24 hours.
• I love to serve this on top of butter lettuce leaves.
• Refrigerate leftovers immediately.

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

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.

DELICIOUS CURRIED CHICKEN SALAD

Steps:

• In a large bowl, mix together the chicken and all remaining ingredients (except the dressing ingredients); mix well to combine.
• For the dressing, mix/whisk all dressing ingredients adjusting salt and pepper to taste.
• Gently add/mix in dressing with the chicken salad in the bowl; toss well to combine.
• Cover and refrigerate for a minimum of 2 or more hours before serving.
• Delicious!

CURRY CHICKEN SALAD

Steps:

• Combine the mayonnaise with the curry powder, salt and pepper and mix well.
• In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. Pour the dressing over top and stir until evenly coated.
• Serve chilled with crackers, on greens, or your favorite way. Enjoy!

CURRIED CHICKEN SALAD RECIPE

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.)

CURRIED CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

CORONATION CHICKEN SALAD

Steps:

• Whisk the stock, salt, pepper and turmeric together in a pot just large enough to hold the chicken.
• Place the chicken in the pot. Cover and bring to a simmer.
• Keep the chicken at a low simmer until the internal temperature of the breasts is 165F. You may need to flip the chicken with tongs a couple of times to make sure it cooks evenly.
• Allow the chicken to cool in broth and then chill until cold.
• Cut into bite-sized pieces and set aside.
• Whisk all the ingredients together. You may need to adjust the salt, sweetness, acidity and/or spice, so taste and adjust accordingly.
• Thoroughly fold the dressing together with the chicken and all the mix-ins. Taste and adjust seasonings if necessary.
• Refrigerate for at least a couple of hours or overnight to let the flavors meld.
• Serve on lettuce/mixed greens as a salad or on a sandwich. Enjoy!

CURRIED CHICKEN SALAD SANDWICHES RECIPE

Steps:

• In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, curry powder, honey, garlic powder, salt and pepper.
• Stir in the chicken, almonds, raisins, celery, and green onions.
• Serve on your favorite bread or in lettuce wraps.

BEST CURRY CHICKEN SALAD WITH GRAPES

Steps:

• Combine all of the ingredients in a medium sized mixing bowl and stir together until all of the ingredients are well distributed and combined.
• Chill chicken salad in the refrigerator for 30 minutes before serving.

CURRIED CHICKEN SALAD

Steps:

• In a large bowl, add mayonnaise, lemon juice, curry powder, celery seed, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk to combine.
• Add chicken, celery, grapes, scallions, almonds, and parsley. Toss to coat. Season to taste with additional salt and pepper. Serve on bread or in lettuce cups.

CURRIED RICE SALAD

Steps:

• Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
• Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
• Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
• Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

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 AND RICE SALAD

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.)