Curried Chicken Salad With Cranberries And Almonds Recipes

CRANBERRY ALMOND CHICKEN SALAD RECIPE

Steps:

• If you have a whole Rotisserie Chicken like I use, remove the meat from the chicken and put chop into small pieces. I use my food processor to do this and it is SO easy. Literally, put the pieces of chicken in and pulse for a count of 5.
• If you have baked chicken breasts, use about 2 cups of it chopped either by hand or in your food processor.
• Add all the other ingredients and mix well.

CRANBERRY ALMOND CHICKEN SALAD

Steps:

• Whisk together all of the dressing ingredients until combined.
• Stir in the chopped chicken, celery, toasted almond slices and dried cranberries. Mix gently until combined. Adjust amount of dressing, if desired.
• Chill for 4 hours.
• Serve on onion rolls, croissants or slider rolls dressed with green leaf or bibb lettuce.

THE BEST CRANBERRY ALMOND CHICKEN SALAD

Steps:

• Add all ingredients in a bowl and mix until combined thoroughly. Season with salt and pepper to taste. Serve.
• Keep in an air tught container in the refrigerator for up to 1 week.

CURRIED CHICKEN SALAD

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

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.

COLD CURRIED CHICKEN SALAD WITH CRANBERRIES

Steps:

• In a large bowl, combine all ingredients except the greens.
• Toss well, cover, and chill for 15 minutes (or make the day before).
• Divide chicken salad in half and place each serving on top of mixed greens.

CURRIED CRANBERRY CHICKEN SALAD

Steps:

• Combine mayonnaise, lime juice and curry powder in large mixing bowl.
• Stir in remaining ingredients.