Creamy Curried Chicken Salad Recipes

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.

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.

Steps:

• In a large bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion. , In a small bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture; stir to coat. Serve in a lettuce-lined bowl if desired.

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or overnight.
• Serve with assorted crackers and mini pita halves. Or, serve in Boston or Red Leaf lettuce cups.

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.

Steps:

• Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
• Add chicken and simmer, uncovered, 6 minutes.
• Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
• Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
• While chicken is cooling, whisk together yogurt, curry powder, lime juice, agave, ginger, cayenne, salt, and pepper in a large bowl.
• Add chicken, onion, and any optional fruit/nuts; gently stir to combine.

Steps:

• Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
• Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
• Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
• Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

Steps:

• Heat the oil over moderate heat and add the onions.
• Cook until softened, then remove from heat.
• If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
• Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
• When this mixture is cool, fold it into the mayonnaise.
• Lightly whip the cream, and fold through as well.
• On a large serving dish, spread some of the creamy curry dressing over the base.
• Arrange the chicken fillets over the dressing.
• Spoon remaining dressing over the chicken, enough to coat each portion.
• Chill for several hours to allow flavors to blend.
• Just before serving, surround the chicken with the fruit of your choice.
• Garnish with sprigs of cilantro.
• Hand nuts around separately for each person to sprinkle on their own portion.