CURRIED CHICKEN SALAD WITH BROCCOLI AND DATES
Make and share this Curried Chicken Salad With Broccoli and Dates recipe from Food.com.
Provided by Karen in MA
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a medium skillet over medium heat.
- Season the chicken breast on both sides with salt and pepper and cook, until lightly browned and cooked through, about 5 minutes on each side; let cool.
- Meanwhile, bring a small saucepan of salted water to a boil; add the broccoli and cook until crisp-tender, about 5 minutes. Drain, rinse under cold water and set aside.
- Chop the chicken and broccoli into bite-size pieces.
- In a large bowl, whisk together the mayonnaise, vinegar and curry powder. Add the chicken, broccoli, apple, dates and celery, and toss.
- Season to taste with salt and pepper and serve with pita.
Nutrition Facts : Calories 515.7, Fat 22.5, SaturatedFat 3.3, Cholesterol 47.9, Sodium 708.7, Carbohydrate 60, Fiber 4.1, Sugar 15.5, Protein 19.9
CURRIED CHICKEN SALAD WITH SLOW-ROASTED TOMATOES
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time. "Sandwiches are as American as Dagwood Bumstead," he wrote, "and outlandishness has always been part of the recipe." The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past. This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Provided by Eric Asimov
Categories lunch, main course
Time 45m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Season chicken with salt and pepper, and place on a baking sheet. Roast until juices run clear when chicken is pierced, 25 to 30 minutes. Set aside to cool.
- In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger. Saute, stirring, until onions are softened and transparent, about 5 minutes. Add the curry powder and turmeric, and cook for 2 minutes. Remove chicken from bone, and cut into thin strips. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
- Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
- To assemble sandwiches: Place a slice of bread on each of 4 plates. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves. Cover with a slice of bread, and cut in half. Serve immediately.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams
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