Cashew Cherry Curry Chicken Salad Recipes

CASHEW-CURRY CHICKEN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,

CHERRY-CASHEW CHICKEN SALAD

Steps:

• In a large bowl, stir together the first 5 ingredients.
• Add the chopped chicken, celery, scallions, and cashews. Stir.
• Serve on a bed of romaine lettuce, or on a sandwich.

CASHEW CHERRY CURRY CHICKEN SALAD

Steps:

• 1. Boil 3 large chicken breasts for 35-45 minutes. Cool and remove skin. Pull chicken off of bone and tear into bite-size pieces.
• 2. In a large bowl add the chicken pieces, diced red onion, chopped celery, dried cherries and cashew pieces.
• 3. Add enough mayonnaise to bind the ingredients together without making it goopy. I start with 1/2 cup and then add a little more at a time so I don't overdo it.
• 4. Add the curry. You may want to add it in slowly so you can taste test the strength of the curry. I add 2-3 pinches, mix, then more if I want it stronger. (I use the Sri Lankan curry blend which contains coriander, cumin, fennel, fenugreek, cloves and other spices. You can get it at www.spice-appeal.com if you're interested or use your own type of curry.)
• 5. Add salt and white pepper to taste. I use white pepper because I love it but you can use black if you prefer.

CURRIED CHICKEN SALAD WITH CASHEWS

Steps:

• Combine the chicken, cashews, grapes, and celery in a bowl.
• In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended.
• Add the dressing to the chicken mixture and toss lightly.
• Refrigerate at least 2 hours before serving.

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Steps:

• In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
• Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.