Cashew Cherry Curry Chicken Salad Recipes

CASHEW-CURRY CHICKEN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,

CURRY CHICKEN SALAD

Steps:

• Add the mayonnaise, curry powder, lemon juice and some salt and pepper to a large bowl and stir to combine. Add the chicken, raisins, shallots and celery and mix gently. Serve immediately or refrigerate. Sprinkle with the chopped cilantro before serving.

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.

CHERRY CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

CHERRY-CASHEW CHICKEN SALAD

Steps:

• In a large bowl, stir together the first 5 ingredients.
• Add the chopped chicken, celery, scallions, and cashews. Stir.
• Serve on a bed of romaine lettuce, or on a sandwich.

CASHEW-CURRY-CHICKEN SALAD

Steps:

• 1. Cook rotini to desired doneness as directed on package. Drain rinse with cold water to cool.2. In large bowl, combine cooked rotini and all remaining salad ingredients.3. In small bowl, combine all dressing ingredients blend well. Add to salad toss to coat. Serve immediately, or cover and refrigerate until serving time.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 500 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 5 g 25% * Cholesterol: 45 mg 15% * Sodium: 290 mg 12% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 3 g 12% * Sugars: 17 g * Protein: 19 g * Vitamin A: 10% * Vitamin C: 60% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 2 1/2 Starch, 1 Fruit, 1 1/2 Lean Meat, 3 1/2 Fat or 3 1/2 Carbohydrate, 1 1/2 Lean Meat, 3 1/2 Fat

CURRIED CHICKEN SALAD WITH CASHEWS

Steps:

• Combine the chicken, cashews, grapes, and celery in a bowl.
• In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended.
• Add the dressing to the chicken mixture and toss lightly.
• Refrigerate at least 2 hours before serving.

CURRY CHICKEN SALAD

Steps:

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

CASHEW CHERRY CURRY CHICKEN SALAD

Steps:

• Boil 3 large chicken breasts for 35-45 minutes. Cool and remove skin. Pull chicken off of bone and tear into bite-size pieces.
• In a large bowl add the chicken pieces, diced red onion, chopped celery, dried cherries and cashew pieces.
• Add enough mayonnaise to bind the ingredients together without making it goopy. I start with 1/2 cup and then add a little more at a time so I don't overdo it.
• Add the curry. You may want to add it in slowly so you can taste test the strength of the curry. I add 2-3 pinches, mix, then more if I want it stronger. (I use the Sri Lankan curry blend which contains coriander, cumin, fennel, fenugreek, cloves and other spices. You can get it at www.spice-appeal.com if you're interested or use your own type of curry.)
• Add salt and white pepper to taste. I use white pepper because I love it but you can use black if you prefer.