Creamy Curried Chicken Salad Recipes

CURRY CHICKEN SALAD

Curry Chicken Salad image

This Curry Chicken Salad is absolutely one of the best, easiest, and on the go meals! It is loaded with tender chicken, creamy curry dressing, crisp celery, and sweet golden apples. You can make this chicken salad quickly and eat it right away or use it for meal prep and keep it in the fridge for quick and easy meals throughout the week. Serve this Curried Chicken salad for lunch, dinner, or at brunch or potluck.

Provided by Kimber

Categories Lunch

Time 20m

Number Of Ingredients 10

Ingredients

2 lbs boneless (skinless chicken breasts, cooked and cubed or shredded)
1 cup celery (chopped)
3 green onions
1 golden delicious apple (diced)
1/3 cup golden raisins
1/2 cup almond slivers
3/4 cup mayonnaise
1 tsp curry powder
1/4 tsp salt
1/4 tsp pepper

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!

Nutrition Facts : ServingSize 3 /4 cup, Calories 327 kcal, Carbohydrate 11 g, Protein 24 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 459 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 14 g

CURRIED CHICKEN SALAD

Curried Chicken Salad image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

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

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.

CREAMY CURRIED CHICKEN

Creamy Curried Chicken image

This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Steps:

Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

CREAMY CURRIED CHICKEN SALAD

Creamy Curried Chicken Salad image

Make our Creamy Curry Chicken Salad! Add raisins, curry powder and almonds to turn a plain chicken salad into delightful Creamy Curry Chicken Salad.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield Makes 4 servings, 3/4 cup each.

Number Of Ingredients 6

Ingredients

2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup green onion slices
2 Tbsp. raisins
2 Tbsp. slivered almonds, toasted
1 tsp. curry powder

Steps:

Mix all ingredients until well blended; cover.
Refrigerate several hours or overnight.
Serve with assorted crackers and mini pita halves. Or, serve in Boston or Red Leaf lettuce cups.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g

CREAMY CURRIED CHICKEN SALAD

Creamy Curried Chicken Salad image

This quick and easy curried chicken salad is simply the best! It's creamy, crunchy, fresh, and so delicious. It's made with rotisserie chicken breasts, so it's a very convenient recipe. It comes together in 20 minutes or less.

Provided by Tania

Categories Lunch Main Course Salad

Time 20m

Number Of Ingredients 13

Ingredients

2 medium/large cooked chicken breasts, shredded
3 stalks celery, small-diced
½ cup roasted cashews, plus more to taste
½ cup golden raisins, plus more to taste
½ cup roasted and salted pistachios (shells removed)
3 scallions, thinly sliced
½ cup chopped Italian parsley
1 cup Greek yogurt
1 tablespoon yellow curry powder
1 to 2 tablespoons honey (plus more to taste)
½ teaspoon garlic powder
Fresh lemon juice to taste
Salt and pepper to taste

Steps:

Make the honey curry dressing: In a bowl, whisk the Greek yogurt, curry powder, honey, garlic powder. Then, mix in the freshly squeezed lemon juice to taste. Season with salt and pepper to taste. Adjust if needed - for more sweetness, add more honey. For more acidity, squeeze a little bit more lemon juice.
In a large bowl, mix the shredded chicken, celery, cashews, raisins, pistachios, scallions, and Italian parsley along with the prepared honey curry dressing. Season with more salt and pepper if needed.
Serve and enjoy! I love serving it over a bed of mixed greens. You can also make sandwiches or wraps.

Nutrition Facts : Calories 298 kcal, Carbohydrate 33 g, Protein 12 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 3 mg, Sodium 31 mg, Fiber 4 g, Sugar 19 g, UnsaturatedFat 12 g, ServingSize 1 serving

CREAMY CURRIED CHICKEN SALAD

Creamy Curried Chicken Salad image

I got this recipe from a friend after he brought some to a picnic - I fell in love with it instantly. It's from the June 2002 Gourmet magazine, but I've tweaked it to my own tastes (it can be found in it's original form in recipe # 129270). I only use Greek yogurt but plain non-fat yogurt works. I never add mayo anymore so I left that off the ingredients list - I can't taste the difference. I'm also not a fan of sweet & savory together so I leave out the fruit. Serve this with cous cous or taboulle salad, or it goes great on lettuce, pitas, croissants, and hard rolls.

Provided by Laurefin

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

4 cups water
1 3/4 cups chicken broth
1 1/2 lbs boneless skinless chicken breasts
3/4 cup Greek yogurt (one 6 oz. container)
2 tablespoons jamaican curry powder (milder than regular curry powder)
1 tablespoon fresh lime juice
1 teaspoon agave nectar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (or more to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
firm-ripe mango, peeled, pitted, and chopped
red seedless grapes, halved
craisins
raisins
cashews, coarsely chopped
pecans, coarsely chopped
slivered almonds

Steps:

Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
Add chicken and simmer, uncovered, 6 minutes.
Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
While chicken is cooling, whisk together yogurt, curry powder, lime juice, agave, ginger, cayenne, salt, and pepper in a large bowl.
Add chicken, onion, and any optional fruit/nuts; gently stir to combine.

Nutrition Facts : Calories 234.8, Fat 5.5, SaturatedFat 1.2, Cholesterol 109, Sodium 824.9, Carbohydrate 5.4, Fiber 1.6, Sugar 1.6, Protein 39.1

CURRIED CHICKEN & PEACH SALAD

Curried Chicken & Peach Salad image

This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We've served this to friends over the years, and they always ask for the recipe. -Radelle Knappenberger, Oviedo, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/2 cup fat-free mayonnaise
1 teaspoon curry powder
2 cups cubed cooked chicken breasts
1/2 cup chopped walnuts
1/4 cup raisins
2 medium peaches, sliced
1 package (5 ounces) spring mix salad greens

Steps:

Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

Nutrition Facts : Calories 286 calories, Fat 12g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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