Cinnamons Curry Chicken Salad Recipes

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CURRY CHICKEN SALAD



Curry Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 5m

Yield 2 to 4 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1 tablespoon curry powder
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 cup shredded cooked chicken (we used a rotisserie chicken)
1/3 cup golden raisins
1 shallot, diced
1 stalk celery, thinly sliced
2 tablespoons chopped fresh cilantro

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.

CURRY CHICKEN AND CUCUMBER SALAD



Curry Chicken and Cucumber Salad image

I love this curry chicken salad! I make up a batch on Sunday and take it to work for lunch on both Monday and Tuesday. The curry dressing is just right, with a perfect bite to it! A unique way to dress up chicken salad!

Provided by Helping Hands

Categories     < 15 Mins

Time 8m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon cinnamon
1 tablespoon onion, finely chopped
1/2 tablespoon parsley
1 teaspoon balsamic vinegar
2 cups cooked chicken, cubed or diced
1/2 cup cucumber, peeled and sliced
1/2 cup celery
salt and pepper

Steps:

  • Whisk together mayo, curry powder, vinegar, onion, cinnamon, and salt and pepper in large bowl.
  • Add chicken and celery and toss well.
  • Place cucumber slices around salad before serving.
  • NOTE: Can be chilled in fridge for up to two days.

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES



Quick and Easy Curry Chicken Salad for Lunches image

Curry chicken salad is one of my favorite recipes to make ahead for a week of effortless but delicious lunches. This recipe is so flavorful and has ton of great texture. There are so many ways you can eat this chicken salad: sandwich, mixed into a salad, scooped into lettuce cups, spooned into cucumbers or other veggies, dipped with pita, spread on top of toast, or just eaten straight out of the container! Curry chicken salad is also a great party app, just place dollops in little cucumber cups, finger sandwiches, or crackers and serve!

Provided by Stirs and Stripes

Categories     Chicken Salad

Time 15m

Yield 6

Number Of Ingredients 10

½ cup plain yogurt
¼ cup mayonnaise
1 tablespoon curry powder
½ pound shredded cooked chicken breast
1 medium apple, peeled and diced
2 stalks celery, diced
1 stalk green onion, finely chopped, or more to taste
½ cup sliced almonds
¼ cup raisins
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 13 g, Cholesterol 36.9 mg, Fat 13.2 g, Fiber 2.2 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 8.5 g

CURRY CHICKEN SALAD



Curry Chicken Salad image

A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!

Provided by Samantha

Categories     Salad     Curry Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 4

3 cooked skinless, boneless chicken breast halves, chopped
3 stalks celery, chopped
½ cup low-fat mayonnaise
2 teaspoons curry powder

Steps:

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

Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g

CINNAMON CHICKEN SALAD



Cinnamon Chicken Salad image

Make and share this Cinnamon Chicken Salad recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Pineapple

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup low-fat mayonnaise
1/2 cup low-fat yogurt
1 teaspoon vanilla essence
1/4 teaspoon grated ginger
1/4 teaspoon ground cinnamon
2 cups steamed chicken breasts, cut into 1 inch cubes
2 cups blueberries
2 cups green seedless grapes
1 cup celery, chopped
2 cups fresh pineapple, cubed (reserve the shell for serving)
1/2 cup red bell pepper, finely chopped

Steps:

  • Combine all the salad ingredients except pineapple in a large bowl.
  • Set aside.
  • Combine all the dressing ingredients in a small bowl.
  • Pour the dressing over the salad.
  • Cover.
  • Refrigerate for atleast 1 hour.
  • To serve: Line a tray with a plaintain leaf or a lettuce.
  • Place the pineapple shell on it.
  • Mix the chopped pineapple into the salad.
  • Toss well.
  • Spoon the salad into the pineapple.
  • Serve and enjoy!

Nutrition Facts : Calories 110.1, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.2, Sodium 30.2, Carbohydrate 26.1, Fiber 2.9, Sugar 20.2, Protein 2.3

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