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.
RACHEL'S CRANBERRY CHICKEN SALAD
This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!
Provided by Rachel Mehl
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).
Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g
HERBED POTATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
- For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
- Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.
GRILLED CRAZY CHICKEN
Make and share this Grilled Crazy Chicken recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine the water, salt, pepper, garlic and food coloring.
- Blend on high speed for about 15 seconds.
- Add the pineapple juice and the lime juice to the marinade and blend for another 5 seconds.
- Pour the marinade into a bowl and let the chicken marinate for 45 minutes.
- Turn the chicken over and let it soak for another 30 minutes.
- Fire up the barbie (that means heat up the grill, not aim a flame-thrower at your daughter's prized doll).
- Broil the chicken on the open grill for about 45 minutes to 1 hour, until the skin is a nice golden brown and crispy.
- Make sure the flames don't scorch the chicken, or you are going to get black skin and raw chicken.
- If using a gas grill, lower the heat if necessary and be patient, that chicken need slow cooking.
- If you are using a charcoal grill, you can spray a little water on the charcoal to keep the flames at bay.
- Turn the chicken often as it cooks.
- Cut the chicken into 8 pieces.
- Make sure to cut the breast in half and the thighs from the legs.
Nutrition Facts : Calories 335.1, Fat 23.1, SaturatedFat 6.6, Cholesterol 115, Sodium 1659.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 28.6
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
CRAZY CRAISINS CHICKEN SALAD
We love cranberries! Chilling time is cooking time or non cooking time, I should say.:) Sounds good for a hot day.
Provided by WiGal
Categories Lunch/Snacks
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cube the chicken and set aside.
- In a medium bowl, mix together mayonnaise, yogurt, salt, and paprika.
- Blend in dried cranberries, celery, onion, bell pepper (if using), and nuts.
- Add cubed chicken, and mix well.
- Season with black pepper, salt, and garlic powder to taste preferences.
- Chill at least one hour.
Nutrition Facts : Calories 193.6, Fat 12.8, SaturatedFat 1.9, Cholesterol 37.8, Sodium 216.7, Carbohydrate 6.4, Fiber 1.4, Sugar 2.4, Protein 14
CRAZY CHICKEN SALAD
Provided by Molly O'Neill
Categories appetizer
Time 30m
Yield Ten to 12 appetizer servings
Number Of Ingredients 23
Steps:
- To make the dressing, heat the stock in a small saucepan. Move stock to a blender, then briefly puree a 2-inch piece of the ginger with the stock. Strain and discard the ginger.
- Mince the remaining ginger and the garlic and add to the strained broth along with the remaining dressing ingredients and whisk to combine. Let the dressing sit for an hour.
- To make the salad, heat the oil to 400 degrees in a deep frying pan. The oil will dimple slightly but should not smoke. Add half of the wrappers and fry, turning until golden. Drain on paper towels. Allow the oil to return to 400 degrees and repeat with remaining wrappers. Heat the oil again to 400 degrees and fry the vermicelli. The noodles will puff up and turn opaque in 5 to 10 seconds. Turn and let the other side puff up. Remove from oil and drain. Once cool, break the vermicelli into pieces about 3 inches long.
- In a large bowl, combine the chicken, lettuce, cilantro, sprouts and scallions. Toss well. Add the dressing and toss again. Let sit for 5 minutes. Add the remaining ingredients, toss and serve.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 68 grams, Carbohydrate 32 grams, Fat 79 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 480 milligrams, Sugar 10 grams, TransFat 0 grams
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