Curry Chicken And Cucumber Salad Recipes

CUCUMBER CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.

CHINESE CHICKEN AND CUCUMBER SALAD

Steps:

• Cook chicken in boiling water, cook over medium heat for 15 minutes.
• Take out, let cool, and shred (or tear by hand).
• Peel cucumbers into strips, skin and all, and put the strips in a large bowl.
• Put chicken shreds on cucumber, mix the sauce and pour on top.
• Sprinkle scallions on top of salad.

CURRY CHICKEN AND CUCUMBER SALAD

Steps:

• Whisk together mayo, curry powder, vinegar, onion, cinnamon, and salt and pepper in large bowl.
• Add chicken and celery and toss well.
• Place cucumber slices around salad before serving.
• NOTE: Can be chilled in fridge for up to two days.

CURRY CHICKEN SALAD

Steps:

• Hard boil eggs, then chop. (I put eggs in a pan in cold water, bring to boil, remove from heat, cover, let stand 17 minutes, drain water, cover with cold water and ice for 5 minutes, then peel).
• While eggs are cooking, dice chicken, celery, pickle and onion (finely for hors d'oeuvres, coarsely for sandwiches or salads).
• Mix chicken, celery, onion, pickle, and eggs in medium sized bowl.
• Add mayonnaise, and mix together adding sugar, salt, and pepper to your taste.
• Serve on bed of lettuce for salad, on toast for sandwiches, or stuff puffs for hors d'oeuvres. Part of prep time is during cooking of the eggs.

CREAMY CUCUMBER SALAD WITH CURRY

Steps:

• DRESSING:.
• In small bowl, combine crème fraîche, yogurt, curry powder, and salt. Stir to mix well. Taste for seasoning.
• SALAD:.
• Place cucumbers in shallow bowl.
• Pour dressing over the cucumbers and toss gently to coat evenly.
• TIP: Toss salad just before serving, because cucumbers will give off a fair amount of liquid, even if they have already been salted and drained.

CURRY CHICKEN SALAD WITH CUCUMBERS

Steps:

• Whisk together the mayonnaise, scallion, parsley, curry powder, vinegar, cinnamon, salt and pepper in a large serving bowl.
• Add the chicken, celery and cucumber. Toss well. Serve immediately or refrigerate, covered, for up to 1 day.

CURRY CHICKEN PASTA SALAD

Steps:

• Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
• Heat large nonstick skillet over med heat, add chicken.
• Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
• Remove the pan from the heat, let cool while the pasta boils.
• Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
• While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn't sit w/out dressing too long, as it will clump.
• In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
• Add the curried chicken w/all the sauce out of the pan; whisk to blend.
• Add pasta and peas, toss to coat and add salt if desired.
• Serve right away or chilled for later. 8-12 servings.

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES

Steps:

• Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
• Serve immediately or refrigerate until ready to serve.