Curried Tomato 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:

• Preheat oven to 400 degrees. Season chicken with salt and pepper, and place on a baking sheet. Roast until juices run clear when chicken is pierced, 25 to 30 minutes. Set aside to cool.
• In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger. Saute, stirring, until onions are softened and transparent, about 5 minutes. Add the curry powder and turmeric, and cook for 2 minutes. Remove chicken from bone, and cut into thin strips. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
• Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
• To assemble sandwiches: Place a slice of bread on each of 4 plates. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves. Cover with a slice of bread, and cut in half. Serve immediately.

Steps:

• In a large saucepan combine the chicken with enough water to cover it by 1 inch, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is pale golden and add the tomato juice, the chutney, the curry powder, the vinegar, and salt and pepper to taste. Simmer the sauce, stirring, for 1 minute and transfer it to a bowl. Transfer the chicken to a cutting board and let it cool. Discard the skin and bones from the chicken, cut the meat into 1/2-inch pieces, and stir it into the sauce. Add the yogurt, toss the salad well, and sprinkle it with the almonds.

Steps:

• In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

Steps:

• ~ In a large saucepan place chicken and cover with water. Bring to a boil and simmer until chicken is cooked through. While chicken is cooking, cook the onion in a skillet in the olive oil until it is pale golden. Add the tomato juice, chutney, curry powder, vinegar, and salt and pepper to taste. Simmer the sauce, stirring for 1 minute and transfer to a bowl. Once chicken is cooked, remove from water and transfer to a cutting board to cool. Cut the meat into 1/2 inch pieces and stir into the sauce. Add the yogurt and toss the salad well. Season with salt. Sprinkle with almonds.