Curried Chicken Salad With Jicama Recipes

SKINNY CURRIED CHICKEN SALAD WITH JICAMA

Skinny Curried Chicken Salad with Jicama image

79% less total fat • 57% less cholesterol than the original recipe. Crunchy jicama and celery mixed with creamy lemon yogurt, Asian flavors, and sweet fresh fruit add up to a delicious and refreshing hot-weather meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 orange
3 cups cubed cooked chicken breast (about 1 pound)
1 1/2 cups seedless red grapes, halved
1/2 cup chopped jicama
1 cup thinly sliced celery
1/4 cup fat-free mayonnaise or salad dressing
1/4 cup Yoplait® Light Fat Free lemon cream pie yogurt or Yoplait® Original lemon burst yogurt
2 teaspoons reduced-sodium soy sauce
1 teaspoon curry powder
3 small papayas, peeled, halved lengthwise, and seeded
Fresh chives (optional)

Steps:

Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
For dressing: In a small bowl, stir together mayonnaise, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss gently to coat. Cover and chill for 1 to 24 hours. Serve in papaya halves and garnish with fresh chives, if desired.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

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.

CURRIED CHICKEN SALAD WITH JICAMA

Curried Chicken Salad With Jicama image

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

Provided by loveleesmile

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
1 lb chicken breast, cut into 1-inch dice
1 cup diced yellow onion
1 1/2 teaspoons curry powder
6 ounces plain nonfat yogurt
2 tablespoons fresh lime juice
1 cup diced jicama, peeled
2 cups green seedless grapes, halved
1/2 cup toasted pecan pieces
1 cup diced red pepper

Steps:

Heat canola oil in a non-stick skillet.
Sauté chicken for three minutes over medium-high heat.
Add onion, sauté until translucent. Stir in curry powder. Sauté one minute over low heat.
Remove chicken mixture from pan and place in refrigerator to cool completely.
While chicken cools, prepare remaining ingredients.
When chicken is cold, combine all ingredients.

Nutrition Facts : Calories 423.4, Fat 21.9, SaturatedFat 4.1, Cholesterol 73.6, Sodium 112.3, Carbohydrate 30.1, Fiber 5.2, Sugar 20.5, Protein 29.2

JICAMA CHICKEN SAUTE

Jicama Chicken Saute image

Jicama, there are 104 recipes using this large, bulbous, root vegetable. The jicama has a thin brown skin and white crunchy flesh. It should be peeled before using. This recipe caught my eye and I have managed to misplace the recipe twice. It sounds very good to me and I have plans on making it within the next couple of days. Recipe in from a Pampered Chef cookbook.

Provided by PaulaG

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breast halves, cut into 1-inch cubes
1/4 teaspoon salt
1 teaspoon curry powder, divided
1/2 cup chicken broth
2 green onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
2 cups jicama, julienne-cut
1 red bell pepper, diced
1/4 cup dry roasted peanuts
hot cooked rice

Steps:

Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
In wok, heat oil over medium high heat.
Add the chicken; cook and stir until browned.
Add jicama and bell pepper to wok.
Cook 3 minutes, stirring often.
Add broth mixture; cook and stir 3 minutes or until heated through.
Serve over rice and garnish with peanuts.

Nutrition Facts : Calories 219.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 34.2, Sodium 399.1, Carbohydrate 11.6, Fiber 5.3, Sugar 3.3, Protein 18.6

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