Curried Chicken Tossed Salad Recipes

CHICKEN TOSSED SALAD

Steps:

• In a large salad bowl, combine the romaine, spinach and onions. Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently. Drizzle with dressing; sprinkle with Parmesan cheese if desired.

CURRIED CHICKEN SALAD

Steps:

• In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours.

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:

• 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

Steps:

• In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool.
• In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.

CURRIED CHICKEN FRUIT SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350°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 bite size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth.
• Combine the chicken with enough dressing to moisten well.
• Add the celery, scallions, raisins, and mix well.
• Chill for several hours to let the flavors blend.
• Add the cashews and serve.

CURRIED CHICKEN SALAD (SALAD OR SANDWICH)

Steps:

• Cook bacon till crisp, crumble & set aside.
• While bacon is cooking, cut pre-cooked chicken breasts into bite-sized cubes & set aside.
• In a sml bowl, combine mayo, curry powder to taste pref, salt & pepper.
• In a lrg salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate till well-chilled.
• When chilled, serve the chicken salad over mixed greens or a bed of lettuce on 4 salad plates & garnish w/veggies or fruit of choice as desired.
• NOTE: The chicken salad can be made a dy ahead of planned luncheon service or stored in a container to use for sandwich filling as desired for snacks or to-go occasions.