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.
COLD CHICKEN SALAD WITH EXOTIC CURRY AND CHUTNEY DRESSING
Here's a unique and delicious take on chicken salad that has an interesting list of ingredients that combine for an exotic yet mild flavor. For a spectacular presentation, serve in a hollowed out loaf of crusty bread. Cut into wedges, bread and all, to serve. The original recipe is from a cookbook by Susan Brown Draudt entitled "Food Processor Cookery," published by HPBooks, Inc. in 1981 and 1984. Please note the recipe does not require a food processor and is a great way to use leftover roast chicken. Even the dark meat! For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder. Both are widely available in larger supermarkets with international foods sections.
Provided by Jainagirl
Categories Lunch/Snacks
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder.
- Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely.
- Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.
Nutrition Facts : Calories 831.5, Fat 55.1, SaturatedFat 14.9, Cholesterol 126.8, Sodium 367.3, Carbohydrate 51.1, Fiber 5.6, Sugar 26.7, Protein 38.6
CHICKEN SALAD WITH CREAMY CURRY DRESSING
Tangy, but creamy, and great for summer entertaining. I prefer to steam or gently boil the chicken myself (rather than buy a cooked chicken) in a way that keeps them moist and tender - ThatBobbieGirl's recipe # 33104 looks just the thing for this! (Free plug, ThatBobbieGirl!)
Provided by Daydream
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 285.5, Fat 12.8, SaturatedFat 2, Cholesterol 73.5, Sodium 330.8, Carbohydrate 14.3, Fiber 0.9, Sugar 6.8, Protein 28.1
COLD CHICKEN CURRY SALAD
Make and share this Cold Chicken Curry Salad recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together first 5 ingredients and chill well in refrigerator.
- Add remaining ingredients.
- Mix and refrigerate again until well chilled.
- Serve with condiments: Chopped peanuts, chopped hard boiled eggs, crumbled bacon, chopped green onions, chutney and shredded coconut.
Nutrition Facts : Calories 215.6, Fat 14.8, SaturatedFat 2.2, Cholesterol 7.6, Sodium 417.1, Carbohydrate 19.9, Fiber 1.4, Sugar 2.5, Protein 1.6
WONDERFUL CHICKEN CURRY SALAD
I created this salad for a party last year. It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).
Provided by KWARD
Categories Salad Curry Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
- In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 30.1 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 4.2 g, Sodium 209.9 mg, Sugar 11.9 g
CURRIED CHICKEN CHUTNEY SALAD
A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!
Provided by Gingerbee
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook chicken breasts in chicken broth on stovetop until tender.
- Remove chicken from broth, cool and cut into cubes.
- In a large bowl, mix all the ingredients together.
- Chill and serve.
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