CHICKEN PINEAPPLE SALAD WITH CURRY MAYO
A lovely chicken salad with the flavours of pineapple and curry and the crunch of roasted shaved almonds.
Provided by Eva
Categories Salad
Number Of Ingredients 9
Steps:
- Drain the pineapple and save the juice. Cube the chicken breast and add the bits to a plastic bag. Add salt and 1 tsp curry powder and massage to distribute. Add 5 tbsp pineapple juice. Push out all the air from the bag and close airtight. Leave chicken to marinate for 20 minutes, and set oven to preheat to 200°C (392°F).
- Crack the egg in a tall container. Mix with a hand blender making up and down movements until the egg has doubled in size and is frothy. Gently add the oil in a slow continuous stream while keeping the up and down mixing. The mixture should emulsify before all of the oil has been added. When done, add 2 tsp lemon juice, 1 tsp curry powder and 1/4 tsp salt. Stir in condiments and set aside.
- Place chicken bits on an oven tray and bake at 200° for about 10 minutes or until done (check largest bit for doneness by cutting it in half and checking if cooked through). Let cool before adding to the salad to avoid wilting salad leaves.
- Chop the lettuce and place on the bottom of a serving bowl. Cut the pineapple to small pieces. Add the chicken and pineapple bits over the salad, in the centre of the bowl. Top with roasted shaved almonds. Drizzle curry mayo dressing over the salad, or serve on the side.
Nutrition Facts : Carbohydrate 15 g, Protein 50 g, Fat 115 g, SaturatedFat 84 g, Cholesterol 210 mg, Sodium 268 mg, Fiber 4 g, Sugar 10 g, Calories 1255 kcal, ServingSize 1 serving
CURRIED CHICKEN SALAD WITH PINEAPPLE AND GRAPES
This fun and flavorful beauty turns last night's cooked chicken into a delightful salad that's perfect for lunch. -Linda Bevill, Monticello, Arkansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.
Nutrition Facts : Calories 364 calories, Fat 22g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE
This is nice, I have used ordinary roast chicken. CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE
Provided by Doreen Randal
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- CURRIED MAYONNAISE:.
- Combine all ingredients thoroughly.
- CHICKEN AND PINEAPPLE SALAD:.
- Toast coconut on oven tray in moderate oven for about 5 minutes.
- Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
- Refrigerate 1 hour before serving.
- Serves 4.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
CHICKEN SALAD WITH CRUSHED PINEAPPLE
This is a really great recipe for chicken salad that I always get compliments on at family gatherings. I hope you like it. Makes about 6 good-sized sandwiches; approximately 5 cups.
Provided by luv2cook
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.4 g, Cholesterol 64.8 mg, Fat 23.3 g, Fiber 0.8 g, Protein 16.7 g, SaturatedFat 4.4 g, Sodium 357.3 mg, Sugar 12.1 g
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