Calcutta Chicken Salad Recipes
CALCUTTA CHICKEN SALAD
Make and share this Calcutta Chicken Salad recipe from Food.com.
Provided by Talal B.
Categories Curries
Time 15m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Rip chicken into bite size pieces.
- Mix mayo, chutney, curry powder, and any or all of the optional ingredients.
- Combine with chicken and enjoy!
Nutrition Facts : Calories 141.1, Fat 10.1, SaturatedFat 2.2, Cholesterol 38.1, Sodium 150.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 10.4
CALCUTTA CHICKEN SALAD FROM THE STEINBECK HOUSE
This wonderful salad is served at the Steinbeck House in Salinas, California where author John Steinbeck was born. A lovely luncheon recipe! Serve on lettuce lined plates or on circles of peeled cantaloupe with lettuce leaves. From 'World Wide Recipes' cookbook. http://www.steinbeckhouse.com/
Provided by BecR2400
Categories Chicken
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Stir together all ingredients, except garnishes, very gently, smoothing out top.
- Cover with plastic wrap and refrigerate overnight.
- Serve on lettuce lined plate or on circles of peeled cantaloupe with lettuce leaves.
- Garnish as desired. Serve as a main dish with bread.
Nutrition Facts : Calories 350.1, Fat 21.4, SaturatedFat 6, Cholesterol 27.1, Sodium 224.9, Carbohydrate 33, Fiber 3.2, Sugar 19.3, Protein 10.7
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
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