Curried Chicken Salad With Almonds And Raisins Recipes

CURRIED CHICKEN SALAD

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 WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking.
• Sprinkle the chicken breasts on both sides with salt and pepper.
• Put them in the pan in a single layer, and brown them 2 minutes on each side.
• Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes.
• Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl.
• Add the rest of the ingredients and toss.
• Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken.
• Top with another slice of bread and serve.
• You can also take a scoop of chicken salad and place on top of spring salad and serve with ginger dressing.

CURRIED CHICKEN SALAD WITH RAISINS AND HONEY

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
• Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).