Time 20m Number Of Ingredients 10 Steps:
Combine the mayonnaise with the curry powder, salt and pepper and mix well. In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. Pour the dressing over top and stir until evenly coated. Serve chilled with crackers, on greens, or your favorite way. Enjoy!
Time 15m Yield 8 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours.
Time 3h15m Yield 6 servings Number Of Ingredients 15 Steps:
Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight). Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich. Preheat the oven to 400 degrees F. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
Time 55m Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens Number Of Ingredients 13 Steps:
Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes. In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper. In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds. Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium
Time 10m Yield 6 Number Of Ingredients 4 Steps:
In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Time 15m Yield 4 servings. Number Of Ingredients 12 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.
Time 20m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.
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.
Time 50m Yield 6 servings. Number Of Ingredients 13 Steps:
Cook rice pilaf according to package directions; cool. In a large bowl, combine the chicken, celery, cranberries, raisins and rice. , In a small bowl, combine the mayonnaise, chutney, sour cream, lemon juice and curry powder; stir in apples. Add to rice mixture; toss to coat. Cover and refrigerate for at least 2 hours. , Serve on lettuce; garnish with almonds.
Yield Makes 6 servings Number Of Ingredients 14 Steps:
Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
Time 45m Yield 8 Number Of Ingredients 10 Steps:
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!
Time 30m Yield 4 servings Number Of Ingredients 18 Steps:
In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool. In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1-inch cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
Time 10m Yield 4 servings Number Of Ingredients 11 Steps:
In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool. In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
Time 15m Yield 10 servings Number Of Ingredients 10 Steps:
Cut chicken into small cubes and set aside. In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.
Time 3h Yield 1 medium bowl full, 4-6 serving(s) Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees. 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 chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces. For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ 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.
Time 15m Yield 6 Number Of Ingredients 10 Steps:
Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt. Serve immediately or refrigerate until ready to serve.
More about “curried chicken salad recipes”
Time 15m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Combine all ingredients in a large bowl and mix well. Serve as a sandwich on croissants or over mixed greens.
