Moms Curried Chicken Salad Recipes

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.

MOM'S EXOTIC CHICKEN SALAD

Steps:

• In a large bowl, combine salad ingredients (chicken through almonds.).
• In a small bowl, mix dressing ingredients.
• Pour dressing over salad ingredients and mix well.
• Garnish with pineapple tidbits.
• Serve plain, as sandwiches, or on top of a bed of lettuce.

MOM'S CHICKEN SALAD

Steps:

• Melt butter, let it cool.
• Mix together butter, mayo, parsley, garlic, curry and marjoram.
• Toss in chicken and grapes.
• Add salt and pepper to taste.
• Cover tightly and refrigerate until serving.
• Toast Almonds in 350 degree oven on a cookie sheet for 5-10 minutes.
• Right before serving toss in almonds.

MOM'S CHICKEN SALAD

Steps:

• Mix all ingredients and chill.

MOM'S CURRIED CHICKEN SALAD

Steps:

• Poor chicken broth and 3 cups water into a medium pot. Bring to a simmer. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. (This method ensures the chicken is cooked through but juicy and tender) Transfer chicken to a plate (do not overcrowd or cooking will continue) and cool 10 minutes. When cool to the touch, dice chicken into 1/2-inch pieces. While chicken is cooling, in a large bowl, add light mayo, yogurt, curry, lime juice, honey, ginger, salt, and pepper. Stir until well combined. When chicken is cooled, add chicken, onions, grapes, and nuts. Stir gently to combine. Cover and refrigerate. Flavors are best if refrigerated overnight. Serve slightly chilled as a salad (a scoop atop of Romain lettuce leaf) or a salad sandwich (atop soft multi-grain bread or a thinly halved baguette).