CURRY CHICKEN SALAD
This Curry Chicken Salad is absolutely one of the best, easiest, and on the go meals! It is loaded with tender chicken, creamy curry dressing, crisp celery, and sweet golden apples. You can make this chicken salad quickly and eat it right away or use it for meal prep and keep it in the fridge for quick and easy meals throughout the week. Serve this Curried Chicken salad for lunch, dinner, or at brunch or potluck.
Provided by Kimber
Categories Lunch
Time 20m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 3 /4 cup, Calories 327 kcal, Carbohydrate 11 g, Protein 24 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 459 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 14 g
CURRIED CHICKEN SALAD SANDWICH
Steps:
- To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
- To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.
CURRIED CHICKEN SALAD
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens
Number Of Ingredients 13
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
Nutrition Facts : Calories 325 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 322 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 37 grams, Sugar 8 grams
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.
CURRY CHICKEN SALAD
A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!
Provided by Samantha
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g
CURRIED CHICKEN SALAD SANDWICHES
This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.
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
THE BEST CURRIED CHICKEN SALAD
Make it in advance, refridgerate until cold and add the cashews just before serving. From "Barefoot Contessa" cookbook.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Place the chicken breasts on a pan and rub the skin with olive oil.
- Sprinkle well 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 in large bite size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 t.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 flavours to blend.
- Add the cashews and serve the salad at room temperature.
Nutrition Facts : Calories 652.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 108.1, Sodium 1253.7, Carbohydrate 29.3, Fiber 2.3, Sugar 9.1, Protein 35
CURRIED CHICKEN SALAD
Also known as coronation chicken salad, this English favorite was created to celebrate the coronation of Queen Elizabeth II in 1953. Combining cooked chicken with a sweet yet spicy curry and chutney mayonnaise, it speaks to the popularity of Indian flavors in the U.K.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
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
WONDERFUL CHICKEN CURRY SALAD
I created this salad for a party last year. It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).
Provided by KWARD
Categories Salad Curry Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
- In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 30.1 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 4.2 g, Sodium 209.9 mg, Sugar 11.9 g
CONTEST-WINNING CURRIED CHICKEN SALAD
This is a cool lunch for a hot day. The flavor offers a nice twist on a traditional chicken salad, and I couldn't even tell that it was made with yogurt instead of mayonnaise! -Joslyn Stock, Hampton, Iowa
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Grill chicken, covered, over medium heat or broil 3-4 in. from heat for 6-8 minutes on each side or until chicken juices run clear. Cool; shred chicken with two forks. , In a small bowl, combine the chicken, nectarine, onions and raisins. Combine the yogurt, honey, curry powder and salt. Stir into chicken mixture. Divide lettuce between two salad plates. Top with chicken mixture. Just before serving, sprinkle with walnuts.
Nutrition Facts : Calories 300 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 376mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
CURRIED CHICKEN SALAD
This is a nice change from the standard chicken salad recipe. It's pretty spicy / tangy from the mustard and the spices. I like it on whole grain bread. [Loosely adapted from an episode of $40 A Day]
Provided by dividend
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 206.5, Fat 7.2, SaturatedFat 1.4, Cholesterol 55.1, Sodium 356, Carbohydrate 14.1, Fiber 1.6, Sugar 8.3, Protein 22.3
CURRIED CHICKEN SALAD
This is a very delicious salad. I make it quite often. It's one of our favorites! Prep time is the time it takes to roast the chicken breasts. Time does not reflect chill time.
Provided by MarieRynr
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°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 bite size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth.
- Combine the chicken with enough dressing to moisten well.
- Add the celery, scallions, raisins, and mix well.
- Chill for several hours to let the flavors blend.
- Add the cashews and serve.
Nutrition Facts : Calories 653, Fat 44.1, SaturatedFat 8.9, Cholesterol 108.1, Sodium 675.4, Carbohydrate 29.4, Fiber 2.4, Sugar 9.2, Protein 35.1
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
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