Curried Chicken And Artichoke Salad Recipes

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.

COOL CURRIED CHICKEN SALAD

Steps:

• In a small bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, preserves, curry, mustard, salt and pepper; pour over chicken mixture and toss to coat. Serve on lettuce leaves.

CURRIED CHICKEN RICE SALAD

Steps:

• Cook rice pilaf according to package directions; cool. In a large bowl, combine the chicken, celery, cranberries, raisins and rice. , In a small bowl, combine the mayonnaise, chutney, sour cream, lemon juice and curry powder; stir in apples. Add to rice mixture; toss to coat. Cover and refrigerate for at least 2 hours. , Serve on lettuce; garnish with almonds.

CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD

Steps:

• To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
• To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
• Cover and refrigerate several hours to let the flavors blend.
• If the salad seems dry, add a little more dressing or mayonnaise before serving.

CURRIED CHICKEN AND ARTICHOKE HEARTS CASSEROLE

Steps:

• Heat olive oil and saute garlic and drained artichoke hearts together.
• Put mixture in a greased 9 x 13 pan.
• Mix together mayonnaise, soup, lemon juice and curry powder and pour over the chicken and artichoke hearts.
• Top with bread cubes and cheese then drizzle melted butter over top.
• Bake at 350 for 25 minutes or until bubbly.

CURRIED RICE AND ARTICHOKE SALAD

Steps:

• Cook Rice as directed on box, but brown using olive oil, instead of butter.
• Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
• Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
• Pour mayonnaise mixture over rice mix.
• Stir to coat.
• Refrigerate until serving.
• Enjoy!

CURRIED CHICKEN SALAD WITH GREEK YOGURT

Steps:

• Combine chicken with celery and almonds in a bowl.
• Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

CURRY CHICKEN SALAD

Steps:

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