The Best Curried Chicken Salad Recipes

CURRY CHICKEN SALAD

Curry Chicken Salad image

This Curry Chicken Salad is absolutely one of the best, easiest, and on the go meals! It is loaded with tender chicken, creamy curry dressing, crisp celery, and sweet golden apples. You can make this chicken salad quickly and eat it right away or use it for meal prep and keep it in the fridge for quick and easy meals throughout the week. Serve this Curried Chicken salad for lunch, dinner, or at brunch or potluck.

Provided by Kimber

Categories Lunch

Time 20m

Number Of Ingredients 10

Ingredients

2 lbs boneless (skinless chicken breasts, cooked and cubed or shredded)
1 cup celery (chopped)
3 green onions
1 golden delicious apple (diced)
1/3 cup golden raisins
1/2 cup almond slivers
3/4 cup mayonnaise
1 tsp curry powder
1/4 tsp salt
1/4 tsp pepper

Steps:

Combine the mayonnaise with the curry powder, salt and pepper and mix well.
In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. Pour the dressing over top and stir until evenly coated.
Serve chilled with crackers, on greens, or your favorite way. Enjoy!

Nutrition Facts : ServingSize 3 /4 cup, Calories 327 kcal, Carbohydrate 11 g, Protein 24 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 459 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 14 g

THE BEST CURRIED CHICKEN SALAD

The Best Curried Chicken Salad image

Make it in advance, refridgerate until cold and add the cashews just before serving. From "Barefoot Contessa" cookbook.

Provided by Barefoot Beachcomber

Categories Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 whole chicken breasts, bone in,skin on
olive oil
salt
fresh ground pepper
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey chutney
3 tablespoons curry powder
1 1/2 teaspoons salt
1 cup medium-diced celery
1/4 cup chopped scallion, white and green parts
1/4 cup raisins
1 cup whole roasted salted cashews

Steps:

Preheat oven to 350.
Place the chicken breasts on a pan and rub the skin with olive oil.
Sprinkle well 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 in large bite size pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 t.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 flavours to blend.
Add the cashews and serve the salad at room temperature.

Nutrition Facts : Calories 652.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 108.1, Sodium 1253.7, Carbohydrate 29.3, Fiber 2.3, Sugar 9.1, Protein 35

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