Calcutta Chicken Salad Recipes
CALCUTTA CHICKEN SALAD
Make and share this Calcutta Chicken Salad recipe from Food.com.
Provided by Talal B.
Categories Curries
Time 15m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Rip chicken into bite size pieces.
- Mix mayo, chutney, curry powder, and any or all of the optional ingredients.
- Combine with chicken and enjoy!
Nutrition Facts : Calories 141.1, Fat 10.1, SaturatedFat 2.2, Cholesterol 38.1, Sodium 150.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 10.4
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. 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.
CALCUTTA CHICKEN AND RICE SALAD
Make and share this Calcutta Chicken and Rice Salad recipe from Food.com.
Provided by Rodeocowgirl
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except cheese.
- season to taste.
- garnish with cheese.
Nutrition Facts : Calories 721.3, Fat 34.1, SaturatedFat 10.2, Cholesterol 97.4, Sodium 673.1, Carbohydrate 74.1, Fiber 1.7, Sugar 18.7, Protein 28.9
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
CALCUTTA CHICKEN SALAD FROM THE STEINBECK HOUSE
This wonderful salad is served at the Steinbeck House in Salinas, California where author John Steinbeck was born. A lovely luncheon recipe! Serve on lettuce lined plates or on circles of peeled cantaloupe with lettuce leaves. From 'World Wide Recipes' cookbook. http://www.steinbeckhouse.com/
Provided by BecR2400
Categories Chicken
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Stir together all ingredients, except garnishes, very gently, smoothing out top.
- Cover with plastic wrap and refrigerate overnight.
- Serve on lettuce lined plate or on circles of peeled cantaloupe with lettuce leaves.
- Garnish as desired. Serve as a main dish with bread.
Nutrition Facts : Calories 350.1, Fat 21.4, SaturatedFat 6, Cholesterol 27.1, Sodium 224.9, Carbohydrate 33, Fiber 3.2, Sugar 19.3, Protein 10.7
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