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.
CURRIED CORN
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g
COLD CORN SALAD
Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!
Provided by LORI HAUSSY
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g
CURRIED QUINOA SALAD
Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
RAW CORN SALAD
Quick, healthy, and tasty raw corn salad for the summer. No cooking required. Uses fresh, raw, sweet corn on the cob, avocado, and it's easy to tailor to your own tastes.
Provided by Steve Edwards
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl. Add a drizzle of olive oil. Squeeze lime juice into the bowl and season with salt and pepper.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 27.7 g, Fat 9.9 g, Fiber 7.4 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 64.4 mg, Sugar 5 g
CURRIED CORN SALAD
This is a delicious side with chicken or pork. I love how the flavors mix together. Although this is a side dish, it is my favorite part of any meal it is served with. I could sit and eat a bowl of this with just a bit of bread to go with it. This was originally a Fit for Life recipe, but my mom made some alterations to it.
Provided by Mommy2two
Categories Corn
Time 20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in oil until tender.
- Add peppers and saute briefly, just until warmed through. Add curry powder, oregano, and turmeric.
- While the peppers are sauteing, heat the corn until hot (microwave or sauce pan on stove top), and drain any liquid.
- In a large bowl, mix the pepper mixture, drained corn, black olives, miracle whip, and salt.
- Serve warm.
Nutrition Facts : Calories 127.6, Fat 5.1, SaturatedFat 0.8, Cholesterol 4.2, Sodium 485.7, Carbohydrate 20.5, Fiber 2.7, Sugar 6, Protein 3
CURRIED CHICKEN SALAD
I usually double this recipe and even make a little extra of the "dressing". Otherwise I find it to be a little on the dry side. Great for sandwiches, on top of green salads or served on top of tomato slices!
Provided by ElmerDog
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil several large, split chicken breasts (with bone-in, skin on) in salted water until done (about 1 hour).
- Once cooled, pull meat from bone and chop coarsely, making enough for 2 and 1/2 cups.
- Mix 2 and 1/2 cups chopped, cooked chicken breast with 1/4 cup toasted slivered almonds.
- Mix remaining ingredients (mayo thru curry powder) creating the "dressing" and toss with chopped chicken and almond mixture.
- Chill for 2 hours.
Nutrition Facts : Calories 75.5, Fat 6.5, SaturatedFat 1, Cholesterol 3.2, Sodium 344.7, Carbohydrate 3.6, Fiber 0.8, Sugar 0.9, Protein 1.6
CURRIED CORN, ZUCCHINI AND BELL PEPPER SALAD
Make and share this Curried Corn, Zucchini and Bell Pepper Salad recipe from Food.com.
Provided by evelynathens
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine oil, curry powder and garlic in small skillet.
- Stir over medium-low heat until fragrant, about 5 minutes.
- Cool completely; discard garlic.
- Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
- Stir in curry mixture (can be prepared 1 day ahead).
- Grill or bbq peppers until charred and blackened on all sides.
- Put into a plastic bag, close, and steam for 10 minutes.
- Peel and seed.
- Cut into ¼ inch wide strips.
- Brush zucchini with 2 tblsps olive oil.
- Grill or bbq until brown and tender, about 4 minutes per side.
- Cool slightly.
- Cut into ½ inch pieces.
- Boil corn until tender, drain well.
- Place corn, peppers, zucchini and onion in large bowl.
- Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).
Nutrition Facts : Calories 268.5, Fat 16.6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 535.1, Carbohydrate 30.6, Fiber 5.2, Sugar 10.7, Protein 5.3
SHREDDED CHARRED CORN SALAD
Throw some corn cobs on the barbecue to add a smoky, sweet flavour to this salad. With onion and cabbage, it makes a refreshing summer side
Provided by Liberty Mendez
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle.
- Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.
- Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.
CURRIED CHICKEN AND CORN SALAD
Make and share this Curried Chicken and Corn Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine the sour cream, chutney, curry powder, vinegar, salt and pepper. Mix well.
- Add chicken, corn, green pepper, tomatoes and scallions. Toss until well mixed.
- Refrigerate until serving time; at least 2 hours. Serve on a bed of lettuce.
Nutrition Facts : Calories 363.1, Fat 18.6, SaturatedFat 9.2, Cholesterol 84.1, Sodium 248.3, Carbohydrate 25.7, Fiber 4.5, Sugar 2.6, Protein 26.9
CURRIED CORN SALAD WITH TOMATO
Make and share this Curried Corn Salad With Tomato recipe from Food.com.
Provided by Mom2Rose
Categories < 15 Mins
Time 10m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine mayonnaise, sour cream, chutney, curry powder and salt; mix well.
- Add corn; stir to coat.
- Arrange tomato slices in single layer on large serving platter.
- Spoon about 1/3 cup corn mixture in center of each tomato slice.
- Sprinkle with cilantro.
Nutrition Facts : Calories 125.5, Fat 4.7, SaturatedFat 1.4, Cholesterol 5.1, Sodium 478.4, Carbohydrate 21.2, Fiber 1.6, Sugar 3.7, Protein 3.2
CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY
Provided by Mark Restey
Categories Mushroom Onion Vegetarian High Fiber Curry Corn Winter Healthy Gourmet Pennsylvania
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- In a large skillet heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden. Remove skillet from heat.
- In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 minutes, or until water is absorbed. Transfer millet to a large bowl and fluff with a fork.
- In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, stirring, until softened. Add shiitake and cook, stirring, until softened, about 2 minutes. Add corn and cook, stirring, until crisp-tender, about 2 minutes. Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.
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