Curry Chicken Salad With Eggs Recipes

CURRIED CHICKEN SALAD

Curried Chicken Salad image

Provided by Ina Garten

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.

CHICKEN CURRY SALAD IN A HURRY

Chicken Curry Salad in a Hurry image

Just a simple no frills chicken salad recipe I came up with. It can be made quickly and easily with most ingredients on hand. Enjoy it on bread, in a pita pocket, or over a bed of lettuce.

Provided by Buddy Greer

Categories Salad Curry Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 rotisserie chicken, meat and skin removed and chopped
2 hard-cooked eggs, chopped
½ cup mayonnaise
½ cup chopped apple
½ cup chopped celery
¼ cup chopped onion
1 teaspoon curry powder
½ teaspoon paprika
⅛ teaspoon cayenne pepper
salt to taste

Steps:

Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 3.4 g, Cholesterol 199.2 mg, Fat 37.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 8.7 g, Sodium 276.1 mg, Sugar 1.9 g

CHICKEN AND EGG SALAD

Chicken and Egg Salad image

I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.

Provided by Holly Jones

Categories Salad

Time 3h25m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups diced cooked chicken
3 hard-boiled eggs, diced
½ onion, chopped
1 stalk celery, diced
2 tablespoons mayonnaise, or to taste
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 pinch salt and cracked black pepper to taste

Steps:

Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g

CURRIED EGG SALAD

Curried Egg Salad image

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. -Joyce McDowell, West Union, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 sandwiches.

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/2 teaspoon ground curry
1/2 teaspoon honey
Dash ground ginger
6 hard-boiled large eggs, coarsely chopped
3 green onions, sliced
6 slices whole wheat bread
Optional: Tomato slices and cracked pepper

Steps:

Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

Nutrition Facts : Calories 273 calories, Fat 20g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 284mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CHICKEN CURRY SALAD

Chicken Curry Salad image

I invented this when I got a sudden craving for chicken curry at 1 AM. It's very easy to make and goes well on crackers.

Provided by GODGIFU

Categories Salad Curry Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup mayonnaise
1 teaspoon curry powder
salt and pepper to taste
¼ teaspoon chili oil
1 (10 ounce) can chunk chicken, drained

Steps:

In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 1.2 g, Cholesterol 53.8 mg, Fat 27.7 g, Fiber 0.2 g, Protein 15.5 g, SaturatedFat 4.9 g, Sodium 508.6 mg, Sugar 0.3 g

CURRY CHICKEN SALAD

Curry Chicken Salad image

A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!

Provided by Samantha

Categories Salad Curry Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 4

Ingredients

3 cooked skinless, boneless chicken breast halves, chopped
3 stalks celery, chopped
½ cup low-fat mayonnaise
2 teaspoons curry powder

Steps:

In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g

CURRY CHICKEN SALAD

Curry Chicken Salad image

I can never get enough! Maxine and Linda inspired me to write this recipe. Although it is not exactly how they make it, it is close. They prefer Miracle Whip, and don't add the onions. I used this to stuff the small puff pastries (Recipe #186307) to make hors d'oeuvres. I dice and chop finely for the hors d'oeuvres, and coarsely for sandwiches or salad.

Provided by Sweetiebarbara

Categories Lunch/Snacks

Time 25m

Yield 3 cups chicken salad, 15 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked chicken (diced)
2 hard-boiled eggs (chopped)
1/2 cup celery (diced)
1/2 cup pickle (I recommend Maxine's Curry Pickle (A Sweet Pickle), finely chopped)
1 teaspoon curry powder, if curry pickle is not available (optional)
1 tablespoon onion (minced)
1/2 cup mayonnaise
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 67, Fat 4.3, SaturatedFat 0.9, Cholesterol 40.8, Sodium 177.1, Carbohydrate 2.6, Fiber 0.1, Sugar 1.1, Protein 4.5

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