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.
TROPICAL CURRY CHICKEN SALAD
With a hint of curry, tropical fruits, and sweet coconut, this will become the only chicken salad you ever use! Serve on salad greens if desired. You can add bow-tie pasta to make this a pasta salad.
Provided by caitiebmore
Categories Salad Curry Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
- Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 38.9 g, Cholesterol 50.3 mg, Fat 46.1 g, Fiber 4.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 425.5 mg, Sugar 27.3 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.
TROPICAL CHICKEN SALAD
Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.
Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.
TROPICAL CURRIED CHICKEN SALAD
Adapted from the recipe at Maxwell's Plum, a legendary New York restaurant now no longer with us.... :(
Provided by Raquel Grinnell
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool.
- Whisk mayo, chutney, and lime juice into curry paste for dressing.
- Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing; toss. Mix in remaining dressing by tablespoonfuls, if desired.
- Season with salt and pepper as needed. Can be made 4 hours ahead; chill in refrigerator before serving.
Nutrition Facts : Calories 565, Fat 30, SaturatedFat 8.2, Cholesterol 80.9, Sodium 529.3, Carbohydrate 53.6, Fiber 4, Sugar 36.1, Protein 24.2
TROPICAL CURRIED CHICKEN SALAD
Delicious served for lunch or dinner. Chicken needs to marinate for 30 minutes, or even over night for greater flavors. Just refrigerate the remainder of the mixture, until you are ready to assemble your salad. From TOH
Provided by daisygrl64
Categories Salad Dressings
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- place salad dressing worcestershire sauce honey, franks hot sauce, curry powder and garlic in a blender or food processor. cover, process until well blended. reserve 1/2 curry mixture to dress salad.
- place chicken in large resealable plastic bag.
- pour remaing curry mixture over chicken, seal bag, marinate in fridge for 30 minutes.
- heat electric grill pan or barbeque grill. grill chicken 10 to 15 minutes or until no longer pink in center.
- arrange salad greens on large serving platter.
- cut chicken into thin slices.
- arrange over greens, top with nuts and coconut.
- serve with reserved dressing.
Nutrition Facts : Calories 510.1, Fat 30.6, SaturatedFat 8.6, Cholesterol 65.8, Sodium 478.8, Carbohydrate 32.7, Fiber 2, Sugar 26.3, Protein 29.8
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
After 2 years of begging, my roommate finally wrote this recipe down for me. It was a hit at our housewarming!
Provided by rickoholic83
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl and mix well.
- Serve as a sandwich on croissants or over mixed greens.
Nutrition Facts : Calories 563.1, Fat 40.7, SaturatedFat 6.7, Cholesterol 105.7, Sodium 643.6, Carbohydrate 15, Fiber 3.2, Sugar 3.9, Protein 35.5
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