CURRIED CHICKEN SALAD CUPS
For fast, filling appetizers, spoon an easy-to-make chicken salad into miniature phyllo shells.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- In medium bowl, stir together all ingredients except phyllo shells and parsley.
- Just before serving, spoon about 1 tablespoon chicken mixture into each phyllo shell. Garnish with parsley.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 85 mg, Sugar 0 g, TransFat 0 g
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
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.
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
CURRIED CHICKEN SALAD IN LETTUCE CUPS
Provided by Dave Lieberman
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
- Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
- In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
- Serve heaping portions of the salad in butter lettuce leaves.
CHICKEN SALAD CUPS
Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.
Nutrition Facts : Calories 337 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 335mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
CURRY CHICKEN SALAD IN PHYLLO CUPS
Make and share this Curry Chicken Salad in Phyllo Cups recipe from Food.com.
Provided by lmkga
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, goji berried, and onions. Chill.
- Chop the chicken breast into small cubes. Saute in olive oil and add garlic.
- Mix the chicken into the curry mixture.
- Season with salt and pepper.
- Heat oven to 350 degrees and cook phyllo cups for about 5 minutes.
- Once the cups are cooled, add the chicken salad to the cups.
CURRIED CHICKEN CREAM PUFFS
I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.
Nutrition Facts : Calories 98 calories, Fat 8g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
MINI CHICKEN CAESAR SALAD CUPS
These mini-caesar cups would be perfect for a baby shower or appetizer party! They are easy to prepare and use refrigerated biscuits.
Provided by Mom2Rose
Categories Poultry
Time 16m
Yield 20 mini cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- In small bowl, mix chicken and dressing.
- Separate dough into 10 biscuits; divide each into 2 rounds.
- Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
- Fill each cup with about 2 teaspoons of the chicken mixture.
- Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
- Top each with lettuce and cheese; serve warm.
Nutrition Facts : Calories 75, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.4, Sodium 168.5, Carbohydrate 8.3, Sugar 0.1, Protein 3.4
MIMI'S CURRIED HAWAIIAN CHICKEN SALAD
My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!
Provided by LEGALPEACH
Categories Salad Curry Salad Recipes
Time 45m
Yield 15
Number Of Ingredients 11
Steps:
- Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
- In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
- Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
- Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
Nutrition Facts : Calories 587.7 calories, Carbohydrate 19.3 g, Cholesterol 71.5 mg, Fat 45.7 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 6.3 g, Sodium 389.3 mg, Sugar 12.4 g
CURRIED CHICKEN PANINIS
Serve leftover chutney with chicken or pork tenderloin or with fat-free cream cheese as a fast cracker spread. Michaela Rosenthal - Woodland Hills, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first five ingredients., Spread four bread slices with chutney. Layer each with 1/2 cup chicken salad and 1/4 cup watercress; top with remaining bread. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned.
Nutrition Facts : Calories 389 calories, Fat 10g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 705mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CURRIED CHICKEN SALAD
I usually double this recipe and even make a little extra of the "dressing". Otherwise I find it to be a little on the dry side. Great for sandwiches, on top of green salads or served on top of tomato slices!
Provided by ElmerDog
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil several large, split chicken breasts (with bone-in, skin on) in salted water until done (about 1 hour).
- Once cooled, pull meat from bone and chop coarsely, making enough for 2 and 1/2 cups.
- Mix 2 and 1/2 cups chopped, cooked chicken breast with 1/4 cup toasted slivered almonds.
- Mix remaining ingredients (mayo thru curry powder) creating the "dressing" and toss with chopped chicken and almond mixture.
- Chill for 2 hours.
Nutrition Facts : Calories 75.5, Fat 6.5, SaturatedFat 1, Cholesterol 3.2, Sodium 344.7, Carbohydrate 3.6, Fiber 0.8, Sugar 0.9, Protein 1.6
More about "mini curried chicken salad cups food"
CURRIED CHICKEN SALAD THAT EVERYONE LOVES - FAMILY …
From familysavvy.com
CURRIED CHICKEN SALAD PHYLLO CUPS - NUTMEG NANNY
From nutmegnanny.com
CURRIED CHICKEN SALAD IN CRISP WONTON CUPS – EAT WELL
From canolaeatwell.com
CURRIED CHICKEN SALAD IN RADICCHIO CUPS - LEITE'S …
From leitesculinaria.com
CHICKEN SALAD CUCUMBER CUPS RECIPE
From divinelifestyle.com
MINI CURRIED CHICKEN SALAD CUPS FOOD- WIKIFOODHUB
From wikifoodhub.com
MINI CURRIED CHICKEN SALAD CUPS - MASTERCOOK
From mastercook.com
CURRIED CHICKEN SALAD CUPS FOOD- WIKIFOODHUB
From wikifoodhub.com
CURRIED CHICKEN SALAD IN AVO CUPS - HONEY GHEE AND ME
From honeygheeandme.com
WORLD BEST FLAKES : CURRIED CHICKEN SALAD CUPS
From worldbestflakerecipes.blogspot.com
CURRIED CHICKEN SALAD - KYLEE COOKS
From kyleecooks.com
CHICKEN SALAD IN PUFF PASTRY CUPS - GIFT OF HOSPITALITY
From giftofhospitality.com
CURRIED CHICKEN SALAD RECIPE (EASY) | KITCHN
From thekitchn.com
CURRIED CHICKEN SALAD IN PHYLLO CUPS - WILLIAMSON WINES
From williamsonwines.com
MINI CHOPPED CAESAR SALAD CUPS - LIFE IS BUT A DISH
From lifeisbutadish.com
SKINNY CURRIED CHICKEN SALAD - SIMPLE NOURISHED LIVING
From simple-nourished-living.com
CURRIED CHICKEN AND ALMOND CUPS - BIGOVEN.COM
From bigoven.com
CURRIED CHICKEN SALAD LETTUCE CUPS - THE TOASTED PINE NUT
From thetoastedpinenut.com
CURRIED CHICKEN SALAD CUPS | CANADIAN LIVING
From canadianliving.com
MINI-THAI CHICKEN SALAD CUPS – FELT LIKE A FOODIE
From feltlikeafoodie.com
CURRIED CHICKEN SALAD IN CRISPY WONTON CUPS - SUMPTUOUS …
From sumptuousspoonfuls.com
CURRIED CHICKEN SALAD CUPS RECIPE - FOOD.COM
From food.com
CURRY CHICKEN SALAD CABBAGE CUPS - THE WHOLE SMITHS
From thewholesmiths.com
CURRY CHICKEN SALAD LETTUCE CUPS - COMPLETELY DELICIOUS
From completelydelicious.com
EASY CURRIED CHICKEN SALAD - COOKING FOR MY SOUL
From cookingformysoul.com
CURRIED CHICKEN SALAD IN LETTUCE CUPS - SKINNYGIRL DRESSINGS
From skinnygirlproducts.com
CURRIED CHICKEN PASTRY CUPS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
CURRIED CHICKEN SALAD MINI-PITAS | CANADIAN LIVING
From canadianliving.com
CURRIED CHICKEN SALAD CUPS - KISS IN THE KITCHEN
From kissinthekitchen.com
CURRIED CHICKEN SALAD IN CRISP WONTON CUPS - HEART AND …
From heartandstroke.ca
DELICIOUS CURRIED CHICKEN SALAD - CLEAN FOOD CRUSH
From cleanfoodcrush.com
CURRIED CHICKEN SALAD IN LETTUCE CUPS - GLUTEN FREE RECIPES
From fooddiez.com
CURRIED CHICKEN SALAD IN MINI PITAS RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love