Chicken Curry Fruit Salad Recipes
CURRIED CHICKEN FRUIT SALAD
This is a favorite at ladies' luncheons. Even people who think they don't like curry rave about this dish! I got the recipe from a friend and love to make it.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 515 calories, Fat 39g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 21g protein.
FRUITY CURRY CHICKEN SALAD
Such a delicious chicken salad recipe for sandwiches and lettuce wraps!
Provided by RecipeGirl.com
Categories Salad
Number Of Ingredients 13
Steps:
- Place all of the salad ingredients in a medium bowl.
- In a separate bowl, whisk together the dressing ingredients. Add the dressing to the salad and mix well. Chill until ready to serve (or serve immediately). Scoop onto lettuce leaves for serving. The chicken salad may also be spread between two slices of bread or onto a croissant or roll and served as a sandwich.
Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 15 g, Protein 10 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 315 mg, Fiber 2 g, Sugar 10 g
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.
FRUITED CURRY CHICKEN SALAD
A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.
Provided by Karen L. Baker
Categories Salad Curry Salad Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g
CURRY CHICKEN AND SUMMER FRUIT SALAD
It only takes 20 minutes to make a light but filling salad made with chicken, grapes, melons and water chestnuts and a from-scratch curry dressing.
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- In large bowl, mix all dressing ingredients with whisk until smooth. Stir in remaining ingredients except lettuce leaves almonds.
- Place 1 lettuce leaf on each of 6 salad plates. Divide salad over lettuce leaves. Top each salad with almonds.
Nutrition Facts : Calories 450, Carbohydrate 18 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g
CURRIED CHICKEN AND FRUIT SALAD
A delicious fruity, nutty twist on chicken salad. My ex mother-in-law found this recipe several years ago loved it so much she called me to tell me about it before she finished the first serving. I love taking this to parties; it stands out from all the rest and people always ask for the recipe. I truly wish I knew where it came from because I'd love to thank whoever made it for such a special, delicious recipe!
Provided by lolsuz
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Empty the canned fruit into a colander so it can drain while you prepare the other ingredients.
- Prepare your chicken, celery and banana; I find it makes a big difference to have all the ingredients in this dish to be roughly the same size, so I cut everything to be somewhere between the size of the pineapple chunks and the mandarin orange slices.
- In a large bowl, blend the curry powder into the mayonnaise. This is a good time to take a little taste and see how much curry you want; I like rather a lot so that it isn't lost against the bold flavor of the pineapple. Then add all the ingredients and gently fold until everything is coated. The original recipe had the peanuts and coconut as a garnish but I find it's soooo much better with them all incorporated together. The peanuts will lose their crunch overnight so hold off on them until you're ready to serve if you need to made this ahead of time.
- I've been making this dish a handful of times a year for many years now, and it never fails to be a hit whenever I serve it. I've tinkered with it in different ways (pineapple tidbits instead of chunks, etc) but this way seems to be the charm. When we first discovered this recipe we thought it seemed extremely odd, but it's so utterly delicious I do hope you'll try it!
Nutrition Facts : Calories 450.9, Fat 25, SaturatedFat 5.6, Cholesterol 49.4, Sodium 341.9, Carbohydrate 43, Fiber 4.2, Sugar 26, Protein 17.8
CURRIED CHICKEN SALAD WITH FRUIT AND PECANS
Elegant and rich with a creamy, buttery texture, this is the best chicken salad I've ever eaten! The original recipe was served at Yankee Peddler's Tea Room in Missouri and I've adjusted to taste. This is an excellent chicken salad for croissants, or serve on a bed of greens with melon and fruit on the side for a wonderful summer meal.
Provided by Denise
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Refrigerate for a minimum of one hour before serving.
FRUITED CHICKEN CURRY
The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.
CHICKEN SALAD WITH FRUIT
Looking for a stress-free dinner? Then check out this Asian-inspired chicken salad with fruit - a delicious meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chicken, grapes, celery, onions, orange segments and water chestnuts in large glass or plastic bowl.
- Mix yogurt and soy sauce. Pour over chicken mixture; toss. Cover and refrigerate at least 2 hours to blend flavors. Serve on salad greens.
Nutrition Facts : Calories 220, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 270 mg
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