Curry Chicken Salad With Raisins And Pine Nuts Recipes

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CHICKEN SALAD WITH PINE NUTS AND RAISINS

This chicken salad recipe with pine nuts and raisins has a honey mustard style dressing and is topped with onions and croutons. If you don't have olive oil spray, you can just use any non-stick cooking spray.

Provided by MARBALET

Categories     Salad

Time 50m

Yield 7

Number Of Ingredients 19



Chicken Salad With Pine Nuts and Raisins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
  • Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
  • Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
  • Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
  • Combine the chicken with the celery, raisins and lemon peel.
  • When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

Nutrition Facts : Calories 332 calories, Carbohydrate 25.4 g, Cholesterol 48.9 mg, Fat 17.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 4.4 g, Sodium 347.3 mg, Sugar 7.9 g

1 ½ cups cubed French bread
½ cup sour cream
⅓ cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon-style prepared mustard
2 teaspoons honey
1 tablespoon chopped fresh rosemary
⅛ teaspoon salt
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breasts
2 stalks celery, chopped
⅓ cup golden raisins
1 tablespoon lemon zest
6 leaves romaine lettuce
6 leaves Radicchio, raw
2 teaspoons lemon juice
1 teaspoon olive oil
3 slices red onion
⅓ cup pine nuts, toasted

FRUITED CURRY CHICKEN SALAD

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.

Provided by Karen L. Baker

Categories     Salad     Curry Salad Recipes

Yield 8

Number Of Ingredients 10



Fruited Curry Chicken Salad image

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!

Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
½ onion, chopped
1 small apple - peeled, cored and chopped
⅓ cup golden raisins
⅓ cup seedless green grapes, halved
½ cup chopped toasted pecans
⅛ teaspoon ground black pepper
½ teaspoon curry powder
¾ cup mayonnaise

CURRIED CHICKEN SALAD

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11



Curried Chicken Salad image

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.

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS

Provided by Tyler Florence

Time 29m

Yield 4 servings

Number Of Ingredients 10



Curried Chicken Salad Sandwich with Almonds and Raisins image

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
  • Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
  • Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground black pepper
1/2 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon curry powder
1/2 lemon, juiced
1/4 cup chopped, blanched almonds, toasted
1/4 cup raisins
A handful fresh basil leaves, torn
8 slices good-quality, dense white bread such as Tuscan

CHICKEN CURRY SALAD

I invented this when I got a sudden craving for chicken curry at 1 AM. It's very easy to make and goes well on crackers.

Provided by GODGIFU

Categories     Salad     Curry Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5



Chicken Curry Salad image

Steps:

  • In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 1.2 g, Cholesterol 53.8 mg, Fat 27.7 g, Fiber 0.2 g, Protein 15.5 g, SaturatedFat 4.9 g, Sodium 508.6 mg, Sugar 0.3 g

½ cup mayonnaise
1 teaspoon curry powder
salt and pepper to taste
¼ teaspoon chili oil
1 (10 ounce) can chunk chicken, drained

NUTTY CHICKEN CURRY

Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 9



Nutty chicken curry image

Steps:

  • Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
  • Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

Nutrition Facts : Calories 358 calories, Fat 18.9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.66 milligram of sodium

1 large red chilli , deseeded
½ a finger-length piece fresh root ginger , roughly chopped
1 fat garlic clove
small bunch coriander , stalks roughly chopped
1 tbsp sunflower oil
4 skinless chicken breasts , cut into chunks
5 tbsp peanut butter
150ml chicken stock
200g tub Greek yogurt

CHICKEN WITH SAFFRON, RAISINS & PINE NUTS

This full-flavoured Spanish dish is great for the family or entertaining friends midweek

Provided by Thomasina Miers

Categories     Dinner, Lunch, Main course

Time 1h5m

Number Of Ingredients 11



Chicken with saffron, raisins & pine nuts image

Steps:

  • Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
  • Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
  • Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
  • While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.

Nutrition Facts : Calories 587 calories, Fat 37 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.68 milligram of sodium

1 ¼kg chicken , jointed and on the bone (ask your butcher to do this for you or see Know-how)
2 tbsp olive oil
2 onions , chopped
3 garlic cloves , chopped
good pinch of saffron (about 20 strands)
125ml glass dry sherry (such as Fino or Manzanilla)
200ml chicken stock
1 tbsp thyme leaves
50g raisins
2 tbsp pine nuts
handful chopped flat-leaf parsley , to serve

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