Calcutta Chicken Salad Recipes

Steps:

• Rip chicken into bite size pieces.
• Mix mayo, chutney, curry powder, and any or all of the optional ingredients.
• Combine with chicken and enjoy!

Steps:

• Stir together all ingredients, except garnishes, very gently, smoothing out top.
• Cover with plastic wrap and refrigerate overnight.
• Serve on lettuce lined plate or on circles of peeled cantaloupe with lettuce leaves.
• Garnish as desired. Serve as a main dish with bread.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Steps:

• Dissolve spices in chicken broth in a small saucepan.
• Add chopped onion, garlic and chicken.
• Sauté chicken in liquid until fully cooked and liquid is reduced by half.
• Additional water may be added to achieve desired consistency.
• Serve hot or cold.