Chicken Curry Salad With Grapes Recipes
CURRIED CHICKEN AND GRAPE SALAD
This deli favorite is easy to make; just add curry and lemon juice to mayonnaise, then blend with cooked chicken, grapes, and crunchy celery.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- In large bowl, stir dressing ingredients until well mixed.
- Fold in chicken, celery and grapes. Sprinkle with almonds.
Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 80 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving (1 Cup), Sodium 860 mg, Sugar 8 g, TransFat 0 g
CURRY CHICKEN SALAD RECIPE
This Chicken Salad with Grapes gets a boost of interesting flavor thanks to curry powder! Whip up this salad for an easy and healthy meal prep lunch.
Provided by Cassie Johnston
Categories Main Dishes
Time 40m
Number Of Ingredients 11
Steps:
- Stir all ingredients together in a large mixing bowl. Cover and chill for at least 30 minutes, or until ready to serve.
Nutrition Facts : Calories 659 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 49 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 serving, Sodium 494 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
CURRIED CHICKEN SALAD WITH GRAPES
A touch of curry makes this salad interesting but not overpowered like some. This calls for roasting chicken (better flavor than poaching), but I prefer to use rotisserie chicken. It is so easy and flavorful, not to mention a time saver. I always season to taste, but the measurements should be about right. I toss the salad the night before to give the flavors time to meld.
Provided by Brianna Storer
Categories Lunch/Snacks
Time 55m
Yield 8 1 cup servings
Number Of Ingredients 14
Steps:
- Place chicken on rack inside a 9"x13" pan. Rub breasts with olive oil. Season with salt, pepper and Mrs. Dash (or similar seasoning).
- Roast until no longer pink, about 45 minutes.
- Cool until easy to handle. Remove skin and bones. Shred meat into bite-sized pieces. (Shredding instead of cubing allows the dressing to adhere to the chicken more easily.).
- Meanwhile, combine dressing ingredients. Taste often to reach desired outcome.
- Combine chicken, celery and grapes. Toss with enough dressing to coat, allowing for a little extra as the chicken will absorb some while melding in the refrigerator.
- Best chilled overnight, but it is still great if you can't wait that long.
- Serve alone or with rolls for sandwiches.
Nutrition Facts : Calories 400.6, Fat 26.5, SaturatedFat 7, Cholesterol 76, Sodium 347, Carbohydrate 21.4, Fiber 0.8, Sugar 12.3, Protein 20.3
CHICKEN, GRAPE AND CURRY SALAD
Handed down to me by a dear friend. This is a great salad to try even if you're not accustomed to curry. Best served on a bed of lettuce. You can substitute almonds for the macadamia nuts.
Provided by BakinBaby
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine chicken, celery grapes, water chestnuts, pineapple and 1/2 cup macadamia nuts.
- Mix Mayonnaise, curry powder, soy and lemon juice and stir into vegtables.
- Chill.
- Serve on a bed of lettuce and garnish with coconut and reserved macadamia nuts.
Nutrition Facts : Calories 656.9, Fat 50.9, SaturatedFat 12.8, Cholesterol 19.1, Sodium 804.1, Carbohydrate 53.8, Fiber 6.5, Sugar 29.4, Protein 5.3
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