Broiled Chicken Breast Salad With Curry Dressing Recipes

CURRY CHICKEN SALAD

Steps:

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

CHICKEN SALAD WITH CREAMY CURRY DRESSING

Steps:

• Heat the oil over moderate heat and add the onions.
• Cook until softened, then remove from heat.
• If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
• Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
• When this mixture is cool, fold it into the mayonnaise.
• Lightly whip the cream, and fold through as well.
• On a large serving dish, spread some of the creamy curry dressing over the base.
• Arrange the chicken fillets over the dressing.
• Spoon remaining dressing over the chicken, enough to coat each portion.
• Chill for several hours to allow flavors to blend.
• Just before serving, surround the chicken with the fruit of your choice.
• Garnish with sprigs of cilantro.
• Hand nuts around separately for each person to sprinkle on their own portion.

BROILED CHICKEN BREAST SALAD WITH CURRY DRESSING

Steps:

• If chicken breasts are connected, separate halves and cut away membrane or fat. Place oil in mixing bowl with lemon juice, rosemary, garlic, salt and pepper. Stir well. Add chicken pieces and turn them in the marinade to coat well. Cover and set aside until ready to cook. (If marinating for a long period, refrigerate them.)
• Preheat a charcoal grill or broiler.
• Put the chicken pieces on the grill or the broiler rack. Cover grill or close broiler. Cook 2 to 3 minutes, turning pieces. Continue cooking till done, about 3 to 5 minutes on the grill, possibly longer under the broiler.
• Remove pieces. Slice each breast on the bias about 1/4 inch thick.
• In a large mixing bowl add the radicchio, bibb lettuce and arugula. Toss well. Add half the warm dressing, and toss again. Place the sliced chicken over the salad and sprinkle with the remaining dressing and basil.

CURRIED CHICKEN SALAD SANDWICH

Steps:

• To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
• To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

CHICKEN CURRY SALAD WITH CHUTNEY DRESSING

Steps:

• To make the dressing: whisk together the dressing ingredients in a bowl; cover and refrigerate until ready to use.
• In a large bowl, mix together the first 6 salad ingredients; toss with enough dressing to coat.
• Sprinkle with almonds and serve immediately.

GRILLED CURRY CHICKEN BREASTS

Steps:

• Mix together coriander, curry powder, garam masala, garlic, salt, and pepper in a glass bowl. Add vinegar and yogurt and mix to combine. Transfer mixture to a large resealable plastic bag. Add chicken breasts to mixture, coat well, cover, and marinate for 8 hours, or overnight, in a refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Discard marinade and cook until chicken breast is no longer pink in the center and the juices run clear, about 5 minutes per side. Grill time will depend on thickness of chicken breast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CURRIED CHICKEN FRUIT SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.