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.
CHICKEN ENCHILADAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees F.
- Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
- Combine all sauce ingredients and heat through, keeping warm until needed.
- Remove tortillas from oven and switch broiler on high.
- Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE
This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I usually cook a couple of chicken breasts just for this recipe, however, a whole cooked chicken works very well; don't forget to remove the skin and check for bones first. This recipe is based on the Coronation Chicken recipe in: The Constance Spry Cookery Book by Constance Spry & Rosemary Hulme (1956).
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the skin and any bones from the chicken and cut into small pieces.
- Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
- Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
- Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
- Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
- Place the pureed apricots into a bowl and mix in the mayonnaise.
- Add the onion sauce and apricot jam and mix well.
- Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
- Season with salt & pepper and if necessary add a little extra Lemon Juice.
- Finally, fold in the chicken pieces coating them with the mixture well.
- Garnish with watercress and serve.
- Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.
CATALINA CHICKEN
Using Catalina salad dressing to make this family favorite helps keep the prep time to only 10 minutes. I like to spoon extra sauce over the baked chicken just before serving. - Frances Roberts, Silver Spring, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 246 calories, Fat 8g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 697mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 29g protein.
CAESAR SALAD WITH PANCETTA
Steps:
- Preheat the oven to 400 degrees F.
- Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.
- Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.
- Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.
- For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
- All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad.
- If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.
- Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick.
CHICKEN SALAD CONTESSA
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
- When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
- Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
- For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
- Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.
KALE PASTA SALAD
Great side dish! Or, add shrimp and make this kale pasta salad a complete meal. Loaded with your favorite veggies and plenty of flavor, too.
Provided by Allrecipes
Categories Pasta Salad
Time 40m
Yield 8
Number Of Ingredients 0
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta well.
- Combine pasta, kale, carrots, cherry tomatoes, olives, cucumber, bell pepper, and shallot in a bowl. Stir together Greek dressing and mayo in a bowl and drizzle over salad. Mix until well combined.
CALCUTTA CHICKEN AND RICE SALAD
Make and share this Calcutta Chicken and Rice Salad recipe from Food.com.
Provided by Rodeocowgirl
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except cheese.
- season to taste.
- garnish with cheese.
Nutrition Facts : Calories 721.3, Fat 34.1, SaturatedFat 10.2, Cholesterol 97.4, Sodium 673.1, Carbohydrate 74.1, Fiber 1.7, Sugar 18.7, Protein 28.9
GRANDMA KAY'S CHICKEN ENCHILADAS
A simple but tasty enchilada recipe. A family favorite.
Provided by swannkitten
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
- Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
- Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
- In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
- Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.
Nutrition Facts : Calories 641.7 calories, Carbohydrate 61.3 g, Cholesterol 95.7 mg, Fat 28.2 g, Fiber 3.3 g, Protein 34.7 g, SaturatedFat 14.3 g, Sodium 1194.9 mg, Sugar 0.5 g
CHICKEN RICE SALAD
A very pretty salad with a slightly Morrocan feel to it. Special enough for a dinner party or just whenever! Easily adjusted for more or less servings.
Provided by dale7793
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice until just tender and drain well.
- Heat oil in a large non-stick pan or wok.
- Cook garlic and chicken until chicken is just browned and cooked.
- Remove chicken from pan and let rest 5 minutes, then slice the breasts thinly.
- Combine rice, chicken, onion, celery, apricots, currants, nuts, mint and oranges in a large bowl.
- Just before serving, stir through dressing.
- Arrange lettuce leaves in the base and sides of 4 bowls and spoon salad over the top.
- Garnish with a sprig of mint.
Nutrition Facts : Calories 681.7, Fat 10.4, SaturatedFat 1.7, Cholesterol 68.4, Sodium 366.6, Carbohydrate 111.1, Fiber 15.1, Sugar 38.2, Protein 40.9
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