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.
CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING
I could eat a gallon of this at least once a week! What a delicious change from the ordinary chicken pasta salad. From Gourmet Magazine, July 1990.
Provided by anovamom
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
- In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
- Add the cream and cook the mixture, whisking until slightly thickened.
- Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
- Add the dressing to the pasta mixture, tossing to combine well.
- Season with salt and pepper.
Nutrition Facts : Calories 864.9, Fat 32.4, SaturatedFat 14.6, Cholesterol 198.9, Sodium 141.2, Carbohydrate 84.2, Fiber 12.3, Sugar 1.6, Protein 59.7
CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING
Categories Salad Milk/Cream Chicken Pasta Tomato Quick & Easy Lunch Basil Curry Summer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 14
Steps:
- In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
- Make the dressing:
- In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
- Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.
CHICKEN CURRY PASTA SALAD
We added pineapple, coconut and curry powder to pasta salad for an international flair. It's ready in just 40 minutes.
Provided by Mandy Heaston
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta is cooking, mix cream cheese, mayonnaise, dijon mustard, lemon juice and curry powder in a medium bowl. Set aside.
- Mix all remaining ingredients in a large bowl. Add dressing and stir well.
- Place in refrigerator for at least 10 minutes. Serve cold.
Nutrition Facts : ServingSize 1 Serving
CURRY CHICKEN PASTA SALAD
Make and share this Curry Chicken Pasta Salad recipe from Food.com.
Provided by WI Cheesehead
Categories Curries
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
- Heat large nonstick skillet over med heat, add chicken.
- Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
- Remove the pan from the heat, let cool while the pasta boils.
- Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
- While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn't sit w/out dressing too long, as it will clump.
- In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
- Add the curried chicken w/all the sauce out of the pan; whisk to blend.
- Add pasta and peas, toss to coat and add salt if desired.
- Serve right away or chilled for later. 8-12 servings.
Nutrition Facts : Calories 355.4, Fat 9.7, SaturatedFat 2.1, Cholesterol 36.3, Sodium 341.2, Carbohydrate 46.3, Fiber 3.2, Sugar 1.9, Protein 20
EASY CURRY CHICKEN PASTA SALAD
Make it now or make it ahead! Purchase a bag of baby spinach and precut matchstick carrots to make this salad in no time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), mayonnaise, sour cream and curry powder.
- Drain pasta; rinse well with cold water. Shake to drain well.
- Add drained pasta, chicken, spinach, tomatoes and carrots to curry mixture; toss to coat. Sprinkle with cashews. Serve immediately, or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 7 g, TransFat 0 g
LAYERED CURRY PASTA SALAD
Take a taste adventure with a touch of curry in a deliciously layered, 30-minute pasta salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 11
Number Of Ingredients 8
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well.
- Meanwhile, in 4-quart glass salad bowl or 13x9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.
- In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 350, Carbohydrate 22 g, Cholesterol 10 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g
CURRY CHICKEN PASTA SALAD
Good for lunch or dinner, this warm-weather pasta salad is a complete meal when served over a bed of lettuce with a side of fresh sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.
Provided by Cassie
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 3h35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
- Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
- Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
- Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 37.5 g, Cholesterol 54.6 mg, Fat 18.3 g, Fiber 2.5 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 364.1 mg, Sugar 7.6 g
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