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.
THAI CHICKEN SALAD
This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 11
Steps:
- To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
- In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.
Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
THAI-STYLE COBB SALAD
This veggie salad is like a mix of Cobb salad and my favorite summer rolls. If you have leftover chicken, toss it in. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings (3/4 cup dressing).
Number Of Ingredients 11
Steps:
- Place romaine on a large serving platter. Arrange chicken, eggs, avocado, vegetables and peanuts over romaine; sprinkle with cilantro., In a small bowl, whisk salad dressing and peanut butter until smooth. Serve with salad.
Nutrition Facts : Calories 382 calories, Fat 25g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 472mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 5g fiber), Protein 23g protein.
More about "thai style curried chicken salad recipes"
CURRIED CHICKEN SALAD L PANNING THE GLOBE
From panningtheglobe.com
4.9/5 (15)Total Time 40 minsCategory LunchCalories 351 per serving
- Place breasts in a large deep pot. Add cold water to 1 inch above the chicken. Add onion, pepper corns, cloves and bay leaf. Bring to a boil. Quickly lower to an extremely low simmer – no bubbling at all – and cook, uncovered, for 10-14 minutes. Check for doneness after ten minutes by slicing into the thickest piece to make sure there’s no pink color. Transfer chicken to a cutting board and cut into bite-size cubes or shred. Cool chicken in the fridge, covered, until you’re ready to use it.
- While the chicken is poaching, heat oil in a small skillet over medium-low heat. Add onion and sauté 4-5 minutes, stirring occasionally, until soft (don’t let it brown) Add curry powder to the skillet and cook, stirring, for 1 minute, until fragrant. Remove from heat and allow to cool. When curry and onions are cooled, mix with mayonnaise, chutney (or preserves), lime juice and salt in a small bowl. (can be stored, covered, in the fridge for up to 3 days.
- Toss chicken with curried mayonnaise. Season with salt, to taste. (Curried chicken salad will keep in an airtight container in the fridge for 3-4 days.)
THAI CHICKEN CURRY - WELL PLATED BY ERIN
From wellplated.com
4.9/5 (57)Calories 473 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark). Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
THAI CURRY CHICKEN SALAD WITH A CREAMY DIJON DRESSING
From eatingbirdfood.com
Estimated Reading Time 3 mins
- Combine the curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create the rub. Use as much of the rub as needed to cover each chicken breast. You may have a bit of the spice rub left over — just store any of the remaining non-contaminated spice mix in an airtight container for later use.
- Heat 1 teaspoon of coconut oil in a skillet over medium heat. Placed seasoned chicken breasts into the skillet and cook for about 10 minutes on each side, until juice runs clear. Remove from heat and let sit for a few minutes to cool. Once cool, slice the chicken for the salads.
- While the chicken is cooking, place all ingredients for the dressing in a small jar or bowl. Whisk until combined and set aside.
- Divide your greens, bell pepper, cucumber, pineapple and red onion on to four plates. Top each with a portion of chicken. Drizzle a little creamy dijon dressing over each salad and top with a sprinkle of gomasio, if using.
THAI CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF
From onceuponachef.com
CURRIED CHICKEN SALAD (NO MAYO!) - DETOXINISTA
From detoxinista.com
THAI CHICKEN CURRY - GIMME SOME OVEN
From gimmesomeoven.com
THAI RED CURRY GRILLED CHICKEN SALAD - A SPICY …
From aspicyperspective.com
THAI RED CURRY CHICKEN SALAD WRAP - MINDFUL BY …
From mindful.sodexo.com
THAI CHICKEN SALAD - JO COOKS
From jocooks.com
THAI RECIPE CUISINE - 765 PHOTOS & 324 REVIEWS - YELP
From yelp.com
CURRY CHICKEN SALAD - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.8/5 (5)Total Time 30 minsCategory SaladCalories 478 per serving
THAI MASSAMAN CURRY • CURIOUS CUISINIERE
From curiouscuisiniere.com
THAI CURRY CHICKEN - RECIPE GIRL®
From recipegirl.com
20 EASY LEFTOVER CHICKEN RECIPES YOU'LL GET EXCITED TO MAKE
From eatthis.com
HEALTHY THAI RECIPES - EATINGWELL
From eatingwell.com
THAI CHICKEN SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THAI CHICKEN SALAD • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
THAI CHICKEN SALAD - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
10 UNIQUE CURRY RECIPES YOU NEED IN YOUR LIFE - FOOD FANATIC
From foodfanatic.com
THAI NOODLES ARCHIVES | THE CURRY GUY
From greatcurryrecipes.net
GRILLED CHICKEN CAFREAL | THE CURRY GUY
From greatcurryrecipes.net
CURRY CHICKEN SALAD (GLUTEN FREE!) - FIT FOODIE FINDS
From fitfoodiefinds.com
THAI CHICKEN SALAD RECIPE | OLIVEMAGAZINE
From olivemagazine.com
THE 25 BEST BONELESS CHICKEN THIGH RECIPES - GYPSYPLATE
From gypsyplate.com
RECIPE ADVENTURE: 11 POPULAR AND EASY CURRY RECIPES – CLEVELAND …
From health.clevelandclinic.org
THAI CURRY PUFF RECIPE - URBAN BLISS LIFE
From urbanblisslife.com
EASY TEA SANDWICHES RECIPE - HOW TO MAKE TEA SANDWICHES
From thepioneerwoman.com
15 EASY CHICKEN SALAD RECIPES WITH GRAPES - 730 SAGE STREET
From 730sagestreet.com
THE 10 BEST EASTER RECIPES - ACCORDING TO YOU | RECIPETIN EATS
From recipetineats.com
THAI CURRIED CHICKEN SALAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
BEST RECIPES OF COOKING CHICKEN CURRY CHICKEN CURRY RECIPES …
From lia.erc.gov.ph
EASY CHICKEN CURRY RECIPE | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
You'll also love