Curried Chicken Salad With Fruit And Veggies Recipes

Steps:

• In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

Steps:

• In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

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.

Steps:

• In a small bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, preserves, curry, mustard, salt and pepper; pour over chicken mixture and toss to coat. Serve on lettuce leaves.

Steps:

• Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
• Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
• In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.

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!

Steps:

• Combine the mayonnaise, lime juice, curry powder, cumin and coriander; mix well.
• Add chicken, celery, onion, pineapple and cranberries and toss to cover all with the sauce.
• Add salt and pepper, to your taste.

Steps:

• Combine yogurt, mayonnaise, curry powder, ginger, chives,and salt.
• Add pineapple and stir.
• Add chicken and grapes.
• Cover and chill for at least 1/2 hour.
• Serve over lettuce or shredded cabbage.

Steps:

• In a 4-quart saucepan bring 3 quarts salted water to a boil for vegetables. Cut potatoes into 1/4-inch-thick slices and boil until just tender, about 3 minutes. Transfer potatoes with a small strainer or slotted spoon to a bowl of ice and cold water to stop cooking. Cool potatoes and transfer with strainer or slotted spoon to a large serving bowl. Boil and cool carrots and green beans separately in same manner and add to potatoes.
• In a large skillet cook onion and curry powder in oil over moderately high heat, stirring, until onion is softened and add tomatoes. Cook mixture, stirring occasionally, 1 minute and add to vegetables. Cool mixture.
• In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetable mixture with chicken, pork or ham, and salt and pepper to taste. Salad may be made 4 hours ahead and chilled, covered.