Chicken Curry Salad Recipes

WONDERFUL CHICKEN CURRY SALAD

Steps:

• In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
• In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.

CURRY CHICKEN SALAD

Steps:

• Combine the mayonnaise with the curry powder, salt and pepper and mix well.
• In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. Pour the dressing over top and stir until evenly coated.
• Serve chilled with crackers, on greens, or your favorite way. Enjoy!

CURRY CHICKEN SALAD

Steps:

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

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.

CURRIED CHICKEN SALAD

Steps:

• Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
• Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
• Preheat the oven to 400 degrees F.
• Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

CHICKEN CURRY SALAD IN A HURRY

Steps:

• Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.

CHICKEN CURRY PARTY SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; add bouillon cube and stir until melted. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave broth in pot; cool chicken and cut into 1/2 inch chunks; reserve.
• Add mushrooms to broth and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve.
• With remaining stock in pot, add some more water, if needed. Bring water to a boil and add pasta to cook for 8 to 10 minutes or until al dente; drain and discard stock. Cool pasta with running water; reserve.
• In a small bowl, combine sour cream, mayonnaise, garlic, curry powder and salt and pepper to taste.
• In a large bowl, combine cooled pasta, chicken, mushrooms, sour cream dressing, olives, apple, yellow bell pepper and celery; mix well. Refrigerate for at least 3 hours and serve.

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES

Steps:

• Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
• Serve immediately or refrigerate until ready to serve.