Curried Chicken Peach And Pecan Salad Recipes

CURRIED CHICKEN & PEACH SALAD

Steps:

• Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

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.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

FRESH PEACH AND PECAN CHICKEN SALAD

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

CURRIED CHICKEN, PEACH AND PECAN SALAD

Steps:

• Dressing:In medium bowl, stir together yogurt, mayonnaise, lemon juice, curry powder, garlic, salt and cayenne pepper until blended.Refrigerate until ready to use (dressing will keep well for several days).Salad:In large bowl, toss together chicken, 3 of the peaches, green onion and carrots until combined; toss with dressingAdd pecans and gently toss.Sprinkle with remaining peach and serve immediately.

CURRIED CHICKEN AND PEACH SALAD

Steps:

• Combine the first 8 ingredients.
• Add the torn lettuce, chicken and peaches and toss.
• Place 4 lettuce leaves on a plate then spoon 2 cups of salad mixture on it, and top with 1/2 tbsp of pine nuts sprinkled.

CURRIED CHICKEN AND PEACHES

Steps:

• Cook rice as directed on package.
• While rice is cooking, cut chicken into 3/4-inch pieces. Mix flour, curry powder and salt in medium bowl. Add chicken; toss to coat. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add chicken; stir-fry 4 to 6 minutes or until brown.
• Stir in bell pepper and juice. Cover and cook over medium-low heat 5 minutes, stirring occasionally. Add onions; cook and stir 1 minute.
• Stir in preserves until melted. Stir in peach. Divide rice among bowls. Top with chicken mixture.

CURRIED CHICKEN WITH PEACHES

Steps:

• Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cook, covered, on high 15 minutes or until thickened. Stir in peaches and heat through. Serve with chicken. If desired, sprinkle with coconut.

PEACH CHICKEN SALAD

Steps:

• In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

CURRIED CHICKEN SALAD WITH FRUIT AND PECANS

Steps:

• Combine all ingredients and mix well.
• Refrigerate for a minimum of one hour before serving.