CURRY CHICKEN SALAD
A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!
Provided by Samantha
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g
THE BEST CURRIED CHICKEN SALAD
Make it in advance, refridgerate until cold and add the cashews just before serving. From "Barefoot Contessa" cookbook.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Place the chicken breasts on a pan and rub the skin with olive oil.
- Sprinkle well 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 in large bite size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 t.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 flavours to blend.
- Add the cashews and serve the salad at room temperature.
Nutrition Facts : Calories 652.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 108.1, Sodium 1253.7, Carbohydrate 29.3, Fiber 2.3, Sugar 9.1, Protein 35
FRUITED CURRY CHICKEN SALAD
A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.
Provided by Karen L. Baker
Categories Salad Curry Salad Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g
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4.9/5 (16)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.)
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