Curried Chicken Chutney Salad Recipes

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QUICK CURRIED CHUTNEY CHICKEN SALAD



Quick Curried Chutney Chicken Salad image

A delicious way to use up left over cooked chicken from Chatelaine Food Express Quickies. Use Recipe #368738 or store-bought mango chutney.

Provided by Dreamer in Ontario

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

1 tablespoon mango chutney
1/4 teaspoon curry
1/4 cup mayonnaise
2 cups cooked chicken, cubed

Steps:

  • Combine first three ingredients in a small bowl.
  • Toss with cooked chicken cubes.
  • Enjoy.

CURRIED CHICKEN CHUTNEY SALAD



Curried Chicken Chutney Salad image

This lovely chicken salad is bursting with yummy flavor! A tasty snack eaten with wheat crackers, or fill a pita pocket for a delicious lunch or light dinner. -Or-, serve a scoop atop a bed of fresh crisp lettuces, for a ladies luncheon or tea! Great!

Provided by BecR2400

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups cut-up cooked chicken
1 cup fresh seedless grapes, halved (optional)
1 (8 ounce) can water chestnuts, drained and chopped (optional)
1 (11 ounce) can mandarin orange segments, drained (optional)
1/4 cup walnuts (optional) or 1/4 cup pecans, chopped (optional)
1/4 cup chutney
1/4 cup apricot preserves
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon curry powder, to taste (very mild as written, I use a mixture of 1/4 t. curry and 1/4 t. hot madras curry)
mixed baby lettuce leaf, to serve
fresh snipped parsley, chervil or chives, to garnish

Steps:

  • In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
  • In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
  • Serving Suggestion:.
  • Pack chicken salad firmly into a medium bowl, or individual ramekins.
  • Cover and chill until serving time.
  • Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
  • Garnish with fresh snipped parsley, chervil or chives.
  • Makes 4 servings.

Nutrition Facts : Calories 193.8, Fat 8.4, SaturatedFat 1.7, Cholesterol 43.2, Sodium 297.2, Carbohydrate 16.5, Fiber 0.1, Sugar 9.6, Protein 13.4

CURRIED CHICKEN CHUTNEY SALAD



Curried Chicken Chutney Salad image

A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!

Provided by Gingerbee

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

4 skinless chicken breasts
1/2 cup chicken broth
1/2 cup chutney
1 granny smith apple (diced)
1/2 cup walnuts (chopped)
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon curry powder
1 tablespoon fresh lemon juice
1/4 cup scallion (chopped)
salt and black pepper

Steps:

  • Cook chicken breasts in chicken broth on stovetop until tender.
  • Remove chicken from broth, cool and cut into cubes.
  • In a large bowl, mix all the ingredients together.
  • Chill and serve.

CURRIED CHUTNEY CHICKEN SALAD



Curried Chutney Chicken Salad image

Make and share this Curried Chutney Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

5 cups cubed cooked chicken
1 cup green seedless grape, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes
salad greens
1/2 cup chopped pecans, toasted
1/2 cup thinly sliced green onion
1/3 cup mango chutney (Major Grey)
1 teaspoon curry powder
1 cup mayonnaise
1 tablespoon grated lime zest
1/4 cup fresh lime juice
1/2 teaspoon salt

Steps:

  • Add chicken, grapes, and pineapple in a large bowl; set aside.
  • To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
  • Pour dressing over chicken mixture; toss gently to coat.
  • Refrigerate salad for 3 hours.
  • Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.

Nutrition Facts : Calories 453.9, Fat 27.5, SaturatedFat 4.6, Cholesterol 97.7, Sodium 562.4, Carbohydrate 22.1, Fiber 2, Sugar 11, Protein 31

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

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 SANDWICH



Curried Chicken Salad Sandwich image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants

Steps:

  • To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
  • To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

4 cups 1-inch dice poached chicken breast
1/2 cup plus 2 tablespoons minced red onion
1 tablespoon minced fresh coriander (cilantro)
4 teaspoons golden raisins
1 tablespoon vegetable oil
1 tablespoon Madras style curry powder
1 cup prepared or homemade mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon Major Grey's mango chutney, chopped
1/4 cup chopped cashew nuts or slivered almonds, toasted (optional
2 cups lettuce or 4 medium pita breads

Steps:

  • In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool.
  • In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 15

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
3/4 cup golden raisins, plus more for garnish
1/2 cup slivered almonds, plus more for garnish
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
3 tablespoons curry powder
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

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.

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Also known as coronation chicken salad, this English favorite was created to celebrate the coronation of Queen Elizabeth II in 1953. Combining cooked chicken with a sweet yet spicy curry and chutney mayonnaise, it speaks to the popularity of Indian flavors in the U.K.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

4 cups diced poached chicken breast, recipe follows
1/2 cup minced red onion, soaked in cold water for 10 minutes, drained
1 tablespoon minced fresh coriander (cilantro)
1 heaping tablespoon golden raisins
1 tablespoon vegetable oil, like soy, peanut, or corn
1 tablespoon Madras-style curry powder
1 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon Major Grey's mango chutney, chopped
1/4 cup chopped cashew nuts or slivered almonds, toasted (optional)
Serving suggestions: 2 cups lettuce or 4 medium pita breads.
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds split chicken breasts, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

  • In a medium bowl, toss together the chicken, onion, coriander, and raisins.
  • In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
  • In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1-inch cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
  • Yield: 4 cups cubed chicken or 4 to 6 servings

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

COOL CURRIED CHICKEN SALAD



Cool Curried Chicken Salad image

"Curry and mustard complement the sweet fruit and crunchy nuts in this guilt-free salad. I like on a bed of greens or whole wheat toast, or scooped up with apple slices. Instead of chicken breast, try store-bought rotisserie chicken." -Joanna Perdomo, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

3 cups cubed cooked chicken breast
1 medium apple, finely chopped
1/4 cup slivered almonds, toasted
2 tablespoons golden raisins
2 tablespoons dried cranberries
1/2 cup fat-free plain Greek yogurt
1/4 cup apricot preserves
2 tablespoons curry powder
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
Lettuce leaves

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.

Nutrition Facts : Calories 323 calories, Fat 7g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 477mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

CURRIED CHICKEN SALAD



Curried Chicken Salad image

I sometimes serve this salad on a big lettuce leaf with breadsticks and fresh melon wedges. But it's also delicious in a pita pocket lined with lettuce.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 15

3 cups diced cooked chicken
1/2 cup finely chopped celery
1 can (8 ounces) water chestnuts, drained
1 medium apple, diced
3/4 cup halved green grapes
3/4 cup pineapple tidbits, juice drained and reserved
1/2 cup raisins
1/2 cup slivered almonds
DRESSING:
1-1/4 cups mayonnaise
1/4 cup reserved pineapple juice
1 tablespoon soy sauce
1 tablespoon vinegar
1/4 teaspoon lemon or lime juice
1 to 3 teaspoons curry powder

Steps:

  • In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours.

Nutrition Facts : Calories 297 calories, Fat 12g fat (0 saturated fat), Cholesterol 96mg cholesterol, Sodium 348mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

INA GARTEN'S CURRIED CHICKEN SALAD



Ina Garten's Curried Chicken Salad image

Saw this on Ina Garten's Back to Basics a few weeks back. Been thinking about it a lot and I finally tried it! It was super yummy! The only change I made was to subsitute dried cranberries for the raisins because we don't like them! :) serve as sandwiches or scoop up with crackers! Enjoy! PREP TIME IS TIME TO ROAST CHICKEN AND COOL. COOK TIME IS TIME TO REFRIGERATE SALAD FOR FLAVORS TO BLEND!

Provided by SarahBeth

Categories     Lunch/Snacks

Time 3h

Yield 1 medium bowl full, 4-6 serving(s)

Number Of Ingredients 12

3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey's chutney
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup green onion, chopped, white and green parts (about 2 onions)
1/4 cup raisins
1 cup whole roasted salted cashews

Steps:

  • Preheat the oven to 350 degrees.
  • 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 chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ 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 CHUTNEY CHICKEN SALAD



Curried Chutney Chicken Salad image

Mango chutney mixes magnificently with curry powder, Dijon mustard and much more in this delicious recipe for Curried Chutney Chicken Salad.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

2 Tbsp. olive oil
2 tsp. curry powder
2 cups chopped cooked chicken
1 cup finely chopped celery
1 cup chopped green onions
1/3 cup mango chutney
1/4 cup KRAFT Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Heat oil and curry powder in small skillet on medium heat 1 to 2 min. or until bubbly. Remove from heat; set aside.
  • Combine chicken, celery and onions in large bowl.
  • Mix chutney, mayo, mustard and curried oil until blended. Pour over chicken mixture; mix lightly. Refrigerate 1 hour.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 8 g, Protein 21 g

CHUTNEY CHICKEN SALAD



Chutney Chicken Salad image

This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

4 bone-in skin-on chicken breasts
Coarse salt and ground pepper
1/3 cup sour cream
3 tablespoons mayonnaise
3 tablespoons Major Grey's chutney
1 tablespoon honey mustard
2 scallions, thinly sliced
1/2 cup raisins

Steps:

  • Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
  • In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
  • Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.

Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g

CHICKEN CURRY SALAD IN A HURRY



Chicken Curry Salad in a Hurry image

Just a simple no frills chicken salad recipe I came up with. It can be made quickly and easily with most ingredients on hand. Enjoy it on bread, in a pita pocket, or over a bed of lettuce.

Provided by Buddy Greer

Categories     Salad     Curry Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 rotisserie chicken, meat and skin removed and chopped
2 hard-cooked eggs, chopped
½ cup mayonnaise
½ cup chopped apple
½ cup chopped celery
¼ cup chopped onion
1 teaspoon curry powder
½ teaspoon paprika
⅛ teaspoon cayenne pepper
salt to taste

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.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 3.4 g, Cholesterol 199.2 mg, Fat 37.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 8.7 g, Sodium 276.1 mg, Sugar 1.9 g

WONDERFUL CHICKEN CURRY SALAD



Wonderful Chicken Curry Salad image

I created this salad for a party last year. It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).

Provided by KWARD

Categories     Salad     Curry Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

5 skinless, boneless chicken breast halves
1 cup mayonnaise
¾ cup chutney
1 teaspoon curry powder
¼ teaspoon pepper
⅔ cup chopped pecans
1 cup seedless grapes, halved
½ cup chopped onion

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.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 30.1 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 4.2 g, Sodium 209.9 mg, Sugar 11.9 g

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From simple-nourished-living.com


THE BEST CURRY CHICKEN SALAD - EASY FAMILY RECIPES
2018-05-27 Instructions. 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!
From easyfamilyrecipes.com


CURRIED CHICKEN SALAD RECIPE {WHOLE FOODS COPYCAT}
2017-07-19 Instructions. Preheat oven to 400 degrees. Place chicken thighs on a baking sheet, drizzle with extra virgin olive oil and sprinkle both sides of the meat with salt and pepper. Roast for 20 minutes or until juices run clear in thighs. Allow to cool.
From saygraceblog.com


THE BEST CURRY CHICKEN SALAD RECIPE YOU’LL EVER EAT.
2021-03-09 pecans. mayo. cayenne. curry. s&p. This chicken salad is filled with everything good. Things that are crispy, chewy, sweet, tart, creamy and crunchy. It’s the easiest recipe to make because there’s no cooking, it’s a dice and dump recipe. You dice your apple, celery, chicken and pecans then mix everything together and that’s it, it’s ...
From theartofdoingstuff.com


EASY CURRIED CHICKEN SALAD WITH GRAPES - FOODIE PHYSICIAN
2022-04-19 If you don't have rotisserie chicken or leftover chicken, you can poach chicken breast to use in this recipe. Place 1 ¼ lbs boneless, skinless breasts in a medium saucepan or deep skillet and add enough low sodium chicken broth or lightly salted water to just cover the chicken. Add a bay leaf and a splash of white wine (if desired). Bring the liquid to a boil, then …
From thefoodiephysician.com


CHICKEN & CHUTNEY SALAD RECIPE: HOW TO MAKE IT - FOOD NEWS
Mrs Burchells Chicken Chutney Salad Recipes. How To Make. 1. Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to a medium bowl and add mayo, yogurt, chutney, ginger, and orange peel. Whisk to blend. 2. Stir in chicken, grapes, green onions, and walnuts. Season salad to taste with salt and pepper. 3.
From foodnewsnews.com


CURRIED CHICKEN SALAD L PANNING THE GLOBE
2018-06-04 Curried Mayonnaise While the chicken is poaching, heat oil in a small skillet over medium-low heat. Add onion and sauté 4-5 minutes, stirring occasionally, until soft (don't let it brown) Add curry powder to the skillet and cook, stirring, for 1 minute, until fragrant. Remove from heat and allow to cool.
From panningtheglobe.com


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