Curried Chicken Peach And Pecan Salad Recipes

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

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.

PECAN CHICKEN SALAD

Pecan Chicken Salad image

This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.

Provided by thedailygourmet

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

Steps:

Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
Serve immediately or refrigerate for up to 3 days.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g

PEACH AND PECAN SALAD

Peach and Pecan Salad image

Provided by Aaron McCargo Jr.

Time 13m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons apple cider vinegar
1 shallot, finely chopped
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 large ripe peaches, sliced into about 16 pieces
1 head Boston Bibb lettuce, washed and dried well
1 cup toasted pecan halves
4 ounces goat cheese, separated into 4 pieces and crumbled

Steps:

In a small bowl, add the cider vinegar and shallot and season with salt and pepper. Gently whisk in the olive oil until completely incorporated.
Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately.

CURRIED CHICKEN, PEACH AND PECAN SALAD

Curried Chicken, Peach and Pecan Salad image

Provided by Foodland Ontario

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1/2 cup (125 mL) plain yogurt
1/3 cup (80 mL) mayonnaise
2 Tbsp. (30 mL) lemon juice
1 Tbsp. (15 mL) curry powder
2 garlic cloves, minced
1 1/2 tsp. (2 mL) salt
cayenne pepper to taste

Steps:

Dressing:In medium bowl, stir together yogurt, mayonnaise, lemon juice, curry powder, garlic, salt and cayenne pepper until blended.Refrigerate until ready to use (dressing will keep well for several days).Salad:In large bowl, toss together chicken, 3 of the peaches, green onion and carrots until combined; toss with dressingAdd pecans and gently toss.Sprinkle with remaining peach and serve immediately.

PEACH CHICKEN SALAD

Peach Chicken Salad image

This salad recipe from Priscilla Gilbert of Indian Harbour Beach, Florida is perfect for a summer luncheon and a great way to use up leftover chicken and fresh mint from your garden. "It also tastes just as good made with nectarines," notes Priscilla.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 medium peaches, peeled and cubed
2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
3 tablespoons finely chopped red onion
MINT VINAIGRETTE:
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves

Steps:

In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

Nutrition Facts : Calories 225 calories, Fat 2g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

FRESH PEACH AND PECAN CHICKEN SALAD

Fresh Peach and Pecan Chicken Salad image

This salad takes advantage of juicy ripe peaches and combines them with toasted pecans and celery for an awesome crunch factor. Feel free to serve on a toasted croissant or on Boston lettuce. For faster prep, use chilled, chopped rotisserie chicken. Leftovers will keep in the refrigerator for up to 3 days.

Provided by thedailygourmet

Categories Salad

Time 25m

Yield 10

Number Of Ingredients 12

Ingredients

¾ cup Greek yogurt
½ cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon poppy seeds
½ teaspoon salt
1 pinch ground black pepper
5 cups cooked chicken, shredded or chopped
1 ½ cups chopped pecans, toasted
1 large ripe peach, pitted and chopped
2 stalks celery, chopped
Boston lettuce leaves

Steps:

Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
Serve immediately on lettuce leaves.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 7.6 g, Cholesterol 61 mg, Fat 26.1 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 4.8 g, Sodium 264.4 mg, Sugar 3.7 g

CURRIED CHICKEN AND PEACH SALAD

Curried Chicken and Peach Salad image

Make and share this Curried Chicken and Peach Salad recipe from Food.com.

Provided by Gay Gilmore

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons fat-free mayonnaise
6 tablespoons fat free sour cream
3/4 teaspoon sugar
3/4 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
8 cups torn bibb lettuce
2 cups cubed and cooked chicken
3 cups sliced and peeled peaches
16 leaves bibb lettuce
2 tablespoons pine nuts

Steps:

Combine the first 8 ingredients.
Add the torn lettuce, chicken and peaches and toss.
Place 4 lettuce leaves on a plate then spoon 2 cups of salad mixture on it, and top with 1/2 tbsp of pine nuts sprinkled.

Nutrition Facts : Calories 139.4, Fat 4.5, SaturatedFat 0.6, Cholesterol 4.6, Sodium 204.5, Carbohydrate 23.6, Fiber 4.2, Sugar 16.3, Protein 4.8

CURRIED CHICKEN SALAD WITH FRUIT AND PECANS

Curried Chicken Salad with Fruit and Pecans image

Elegant and rich with a creamy, buttery texture, this is the best chicken salad I've ever eaten! The original recipe was served at Yankee Peddler's Tea Room in Missouri and I've adjusted to taste. This is an excellent chicken salad for croissants, or serve on a bed of greens with melon and fruit on the side for a wonderful summer meal.

Provided by Denise

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless chicken breasts, cooked & diced
1 stalk celery, diced
1 small tart apple, chopped
1/3 cup green seedless grape, halved
1/2 cup pecan halves
1 teaspoon curry powder
3/4 cup mayonnaise
1/4 cup melted butter

Steps:

Combine all ingredients and mix well.
Refrigerate for a minimum of one hour before serving.

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