Moms Curried Chicken Salad Food

CURRIED CHICKEN SALAD

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:

• 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

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

CURRIED CHICKEN SALAD

Steps:

• In a large bowl, mix together the yogurt, mustard, curry powder, cumin, and cayenne pepper.
• Cut the chicken into small cubes, and add to the mixture along with the raisins and cashews.
• Season to taste with salt and pepper.

CURRIED CHICKEN SALAD

Steps:

• Combine all ingredients in a large bowl and mix well.
• Serve as a sandwich on croissants or over mixed greens.

MOM'S CHICKEN SALAD

Steps:

• Melt butter, let it cool.
• Mix together butter, mayo, parsley, garlic, curry and marjoram.
• Toss in chicken and grapes.
• Add salt and pepper to taste.
• Cover tightly and refrigerate until serving.
• Toast Almonds in 350 degree oven on a cookie sheet for 5-10 minutes.
• Right before serving toss in almonds.

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.