CILANTRO-CURRY CHICKEN SALAD
Make and share this Cilantro-Curry Chicken Salad recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients except the lettuce in a medium-size bowl.
- Serve on lettuce leaves.
Nutrition Facts : Calories 467.8, Fat 29.1, SaturatedFat 5.4, Cholesterol 120.3, Sodium 526.2, Carbohydrate 14.9, Fiber 0.5, Sugar 3.9, Protein 35.8
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.
DELICIOUS CILANTRO CHICKEN SALAD
This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.
Provided by matchin
Categories Salad
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
- Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
- Cover and refrigerate for about 1 hour. Serve chilled.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g
CHICKEN CURRY SALAD
I invented this when I got a sudden craving for chicken curry at 1 AM. It's very easy to make and goes well on crackers.
Provided by GODGIFU
Categories Salad Curry Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 1.2 g, Cholesterol 53.8 mg, Fat 27.7 g, Fiber 0.2 g, Protein 15.5 g, SaturatedFat 4.9 g, Sodium 508.6 mg, Sugar 0.3 g
CURRY CHICKEN WITH CILANTRO LIME SAUCE
Turmeric combined with red curry powder makes a plain breast of chicken anything but. The cilantro sauce offers a bright contrast to the turmeric-infused rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.
- In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.
- In a medium saucepan, heat remaining teaspoon oil over medium. Add shallot and turmeric; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 1 to 2 minutes. Add coconut milk and 1 cup water; bring to a boil. Stir in rice; return to a boil. Reduce to a simmer, cover, and cook just until rice is tender, 12 to 14 minutes. Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve rice topped with chicken and drizzled with sauce.
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MANGO CILANTRO CURRY CHICKEN SALAD - WHOLESOMELICIOUS
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5/5 (5)Total Time 35 minsServings 6Calories 511 per serving
- Begin by cooking your chicken. Preheat the oven to 350 degrees. Salt and pepper each breast, and bake for 22-25 minutes, or until cooked through. Remove from oven, and let cool for at least 10 minutes. Then cut or shred the chicken into small pieces.
- Meanwhile, make your dressing. In a high powered blender or food processor, blend mayonnaise, curry powder, vinegar, lime juice, mustard, mango, chopped cilantro, and a pinch of salt. Blend until completely smooth.
- In a large bowl, combine chicken, dressing, celery, onion, almonds, and raisins. Refrigerate until ready to serve. This chicken salad tastes better after letting the flavors meld in the fridge for several hours. Once ready to serve, top with additional fresh cilantro.
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