Pineapple Chicken Salad With Curry Dressing Food

CURRIED CHICKEN SALAD WITH PINEAPPLE AND GRAPES

Steps:

• In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.

CHICKEN PINEAPPLE SALAD WITH CURRY MAYO

Steps:

• Drain the pineapple and save the juice. Cube the chicken breast and add the bits to a plastic bag. Add salt and 1 tsp curry powder and massage to distribute. Add 5 tbsp pineapple juice. Push out all the air from the bag and close airtight. Leave chicken to marinate for 20 minutes, and set oven to preheat to 200°C (392°F).
• Crack the egg in a tall container. Mix with a hand blender making up and down movements until the egg has doubled in size and is frothy. Gently add the oil in a slow continuous stream while keeping the up and down mixing. The mixture should emulsify before all of the oil has been added. When done, add 2 tsp lemon juice, 1 tsp curry powder and 1/4 tsp salt. Stir in condiments and set aside.
• Place chicken bits on an oven tray and bake at 200° for about 10 minutes or until done (check largest bit for doneness by cutting it in half and checking if cooked through). Let cool before adding to the salad to avoid wilting salad leaves.
• Chop the lettuce and place on the bottom of a serving bowl. Cut the pineapple to small pieces. Add the chicken and pineapple bits over the salad, in the centre of the bowl. Top with roasted shaved almonds. Drizzle curry mayo dressing over the salad, or serve on the side.

PINEAPPLE CHICKEN SALAD WITH CURRY DRESSING

Steps:

• If you want to serve the chicken salad in pineapple bowls, see our post that details how to make bowls from a fresh pineapple. Save the juices that accumulate when you slice the pineapple.
• In a large bowl combine the pineapple chunks, chicken, celery, onion, parsley, and toasted almonds.
• Make the dressing in a separate bowl. Combine the yogurt, mayonnaise, pineapple juice, lemon juice, and garlic. Whisk in 1 teaspoon of curry powder and taste. Add additional curry powder if desired. Season with salt and pepper.
• Mix 1/2 cup of the salad dressing to the salad and toss together to moisten well. Serve the salad in pineapple bowls if desired.

MIMI'S CURRIED HAWAIIAN CHICKEN SALAD

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.

CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Steps:

• CURRIED MAYONNAISE:.
• Combine all ingredients thoroughly.
• CHICKEN AND PINEAPPLE SALAD:.
• Toast coconut on oven tray in moderate oven for about 5 minutes.
• Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
• Refrigerate 1 hour before serving.
• Serves 4.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

COLD CHICKEN SALAD WITH EXOTIC CURRY AND CHUTNEY DRESSING

Steps:

• For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder.
• Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely.
• Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.

THE BEST CHICKEN SALAD EVER

Steps:

• 1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to "soupy".
• 2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
• *I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!

CHICKEN, GRAPE AND CURRY SALAD

Steps:

• In a large bowl, combine chicken, celery grapes, water chestnuts, pineapple and 1/2 cup macadamia nuts.
• Mix Mayonnaise, curry powder, soy and lemon juice and stir into vegtables.
• Chill.
• Serve on a bed of lettuce and garnish with coconut and reserved macadamia nuts.

CHICKEN, WALNUT, AND RED GRAPE SALAD WITH CURRY DRESSING

Steps:

• Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.

PINEAPPLE CHICKEN SALAD

Steps:

• Chop the chicken meat into smallish pieces, and place in a large bowl with the pineapple and celery.
• In a separate bowl combine the mayonnaise, celery salt, pepper, dried onion, garlic powder, and nuts or seeds.
• Add the mayonnaise mixture to the chicken and toss to combine; add additional sour cream or plain yogurt to achieve desired texture.
• Refrigerate for at least 30 minutes, then serve on croissant or on lettuce.

FRUIT, NUT, AND CHICKEN SALAD WITH CURRIED MAYO DRESSING

Steps:

• Whisk together the dressing ingredients.
• Mix chicken, apples, pineapple chunks, raisins, pecans, celery, and onions with enough dressing to make it moist but not soggy.
• Chill for at least half an hour to develop the best flavor.
• Can be served on a bed of mixed greens or used as a filling for sandwiches or wraps.
• Note - Curry powders vary wildly in both heat and flavor from brand to brand. Start with less and taste before adding more unless you are very fond of curry and sure that you'll enjoy it hot.

WILD RICE SALAD WITH CURRY DRESSING

Steps:

• Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
• Soak raisins in 1 cup of hot water for 10 minutes, then drain.
• To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
• Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
• To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
• Serve with a dollop of Curry dressing on a bed of lettuce leaves.

CURRIED CHUTNEY CHICKEN SALAD

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.