CURRY CHICKEN SALAD
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
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 FOR TWO
"Curry and mustard complement the sweet fruit and crunchy nuts in this guilt-free salad. I like on a bed of greens or whole wheat toast, or scooped up with apple slices. Instead of chicken breast, try store-bought rotisserie chicken." -Joanna Perdomo, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Add the yogurt, preserves, curry, mustard, salt and pepper; toss to coat. Serve on lettuce leaves.
Nutrition Facts : Calories 332 calories, Fat 7g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 477mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges
CURRY CHICKEN SALAD
A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!
Provided by Samantha
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g
CURRIED CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
- Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
- Preheat the oven to 400 degrees F.
- Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
CURRIED CHICKEN SALAD SANDWICHES
This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.
Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.
CURRIED CHICKEN SALAD
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.
CURRIED CHICKEN SALAD
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens
Number Of Ingredients 13
Steps:
- Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
- In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
- In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
- Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
- Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium
Nutrition Facts : Calories 325 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 322 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 37 grams, Sugar 8 grams
QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES
Curry chicken salad is one of my favorite recipes to make ahead for a week of effortless but delicious lunches. This recipe is so flavorful and has ton of great texture. There are so many ways you can eat this chicken salad: sandwich, mixed into a salad, scooped into lettuce cups, spooned into cucumbers or other veggies, dipped with pita, spread on top of toast, or just eaten straight out of the container! Curry chicken salad is also a great party app, just place dollops in little cucumber cups, finger sandwiches, or crackers and serve!
Provided by Stirs and Stripes
Categories Chicken Salad
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 13 g, Cholesterol 36.9 mg, Fat 13.2 g, Fiber 2.2 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 8.5 g
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