Ina Gartens Curried Chicken Salad Food

CURRIED CHICKEN SALAD

Curried Chicken Salad image

This easy Curried Chicken Salad makes the perfect sandwich, wrap, or low-carb lunch on a big bed of greens. This delicious, flavorful recipe uses almonds and fresh grapes, for just the right balance of crunch and sweetness.

Provided by Meggan Hill

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
2 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons curry powder
1/4 teaspoon celery seed (optional, see notes)
Salt and freshly ground black pepper
4 cups cooked chicken (cubed or shredded)
2 celery ribs (finely chopped)
1 cup red seedless grapes (halved or quartered (see notes))
4 scallions (white and green parts, thinly sliced)
1/2 cup slivered almonds (or sliced almonds, toasted (see notes))
2 tablespoons fresh parsley (minced)
Bread (or butter lettuce leaves, for serving)

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.

Nutrition Facts : ServingSize 0.75 cup, Calories 271 kcal, Carbohydrate 6 g, Protein 20 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 152 mg, Fiber 2 g, Sugar 4 g

CURRIED CHICKEN WRAPS A LA BAREFOOT CONTESSA - INA GARTEN

Curried Chicken Wraps a La Barefoot Contessa - Ina Garten image

I saw Ina Garten prepare this on the show where she served this at a Beach Volleball Picnic. This combination sounded wondeful! I didn't allow for the cooling time of several hours .Update: 03/28/2009 please be sure to read Shug Avery's review. He is much more knowledgable on the subject than I.;) Update 07.24.2009 - please be aware that curries have different amounts of heat!! Use a little at a time - look at Pink''s review.;) As I stated in the recipe - use sweet/mild curry - that is where the I think the problem is - it depends upon the amount of heat that you may want. Update- 08/07/2009 please use the sweet/mild curry and use a little at a time - I copied the recipe just as it was written - and I editorialized in parentheses. Please read all reviews and the might shed some light on the curry-mania!! ;) I couldn't resist it!!!

Provided by Manami

Categories Lunch/Snacks

Time 1h10m

Yield 6 tortillas

Number Of Ingredients 13

Ingredients

3 chicken breast halves, bone in, skin on (1 1/2 whole)
olive oil
kosher salt
fresh ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended Major Gray's)
1 tablespoon mild curry powder, to taste (recipe calls for 3 T, however use a little at a time)
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallion, white and green parts (2 scallions)
1/4 cup raisins
1 cup toasted salted cashews, chopped
6 tortillas

Steps:

Preheat the oven to 350ºF.
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 shred the chicken in pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder(** use a little at at time!), 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 to the chicken.
Fill the center of each tortilla with the chicken mixture.
Fold the 2 sides of the tortilla over the filling so that the sides overlap.
Roll the tortilla from bottom to top, and cut in half diagonally.
Enjoy!

Nutrition Facts : Calories 676.8, Fat 39.2, SaturatedFat 7.3, Cholesterol 38.5, Sodium 1047.8, Carbohydrate 64, Fiber 3.8, Sugar 10.4, Protein 17.9