CURRY CHICKEN SALAD
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
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
CURRIED MEAT LOAF
This savory loaf has three things going for it: Extra color, out-of-the-ordinary taste and a wonderful aroma when it's baking. Plus, it's so easy!- Denise Kilbock, Balgonie, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine first 10 ingredients. Add ground beef; mix well. Pat meat mixture into a 9x5-in. loaf pan. Bake until no pink remains, 60-75 minutes.
Nutrition Facts :
CURRIED MEATLOAF
This recipe makes 6 individual loaves, but can also be made as one larger loaf. Serve with cucumber salad or raita.
Provided by CHRISTYJ
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, mix together ground beef, oats, onion, apple, raisins, peanuts, ketchup, egg, curry powder, cinnamon, and salt. Shape to form six 4x2 inch loaves. Place in a large shallow pan.
- Bake for about 25 to 30 minutes, or until done.
Nutrition Facts : Calories 502.5 calories, Carbohydrate 22.2 g, Cholesterol 127.5 mg, Fat 35.9 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 13.2 g, Sodium 724.8 mg, Sugar 10.3 g
CURRIED CHICKEN AND AVOCADO SALAD SANDWICHES
Avocado, cranberries and curry powder combine to make this vibrant and healthy chicken salad. You can serve it as a salad instead of using for sandwiches if you wish.
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine mayonnaise, curry powder and salt until well blended. Add chicken, avocado, cranberries and cilantro; toss gently to mix., Divide chicken salad evenly among 4 bread slices. Top each with lettuce leaves and remaining slices of bread.
Nutrition Facts :
COBB STYLE MEAT LOAF, SPINACH SALAD WITH DIJON DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel and dry on paper towels.
- Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze with the beer. Cool.
- Soak the bread with the milk.
- Place the meat in a bowl, add the thyme and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine.
- On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away.
- Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp. Let stand a few minutes, and then slice and serve with the salad.
- For the salad: When the loaf is about ready, grate the shallot in a bowl. Add the vinegar, Dijon and lemon juice, and season with salt and pepper. Whisk in the remaining EVOO, about 1/3 cup. Toss with the spinach and adjust the seasoning with salt and pepper.
- Slice the meat loaf and serve with the spinach salad.
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.
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