Curried Chicken Salad Recipe Epicurious Recipe For Deviled

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CURRIED CHICKEN SALAD



Curried Chicken Salad image

An easy Curried Chicken Salad recipe

Categories     Salad     Chicken     Fruit     Poultry     Quick & Easy     Yogurt     Mango     Curry     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
1 cup red seedless grapes (5 ounces), halved
1/2 cup salted roasted cashews, coarsely chopped

Steps:

  • Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
  • While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

CURRIED CHICKEN SALAD



CURRIED CHICKEN SALAD image

Categories     Salad     Chicken     No-Cook     Quick & Easy

Yield 4-6 servings

Number Of Ingredients 10

•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)

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. • POACHED CHICKEN FOR SALADS • 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 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 Serving suggestions: • 2 cups lettuce or 4 medium pita breads

CURRIED CRAB SALAD LETTUCE CUPS



Curried Crab Salad Lettuce Cups image

These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 12 lettuce cups

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons fresh lime juice, plus wedges for serving
1 teaspoon Madras curry powder
8 ounces jumbo lump crabmeat, picked over
1 Persian cucumber, seeded and finely diced
1/4 cup chopped fresh cilantro
1 1/2 Fresno chile peppers (1 seeded and finely diced and 1/2 sliced into thin rounds)
2 scallions, thinly sliced
Kosher salt
12 leaves Little Gem lettuce

Steps:

  • Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
  • Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.

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 EGG SALAD



Curried Egg Salad image

Categories     Salad     Egg     Mustard     Picnic     Vegetarian     Lunch     Mayonnaise     Curry     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 11

1/4 cup bottled mayonnaise
3/4 teaspoon curry powder
1/8 teaspoon celery salt
3 to 4 drops of Tabasco, or to taste
3/4 teaspoon ground cumin
1 teaspoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
1 1/2 tablespoons bottled mango chutney, chopped
6 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 scallions, chopped

Steps:

  • In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper.

CURRIED CHICKEN SALAD PITA SANDWICHES



Curried Chicken Salad Pita Sandwiches image

Categories     Sandwich     Chicken     No-Cook     Picnic     Quick & Easy     Yogurt     Lunch     Mayonnaise     Curry     Lettuce     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup mayonnaise
6 tablespoons plain nonfat yogurt
2 1/4 teaspoons red curry powder
3 cups finely diced chicken from 2 purchased roast chickens (1 pound total)
3/4 cup thinly sliced green onions
2 cups shredded hearts of romaine
4 pita breads, halved, pockets open

Steps:

  • Whisk mayonnaise, yogurt, and curry powder in medium bowl. Mix in chicken and green onions. Season chicken salad to taste with salt and pepper. Divide chicken salad and lettuce among each pita half. Place 2 pita halves on each of 4 plates and serve.

CURRIED CHICKEN SALAD



CURRIED CHICKEN SALAD image

Number Of Ingredients 8

1 lb chicken thighs
1 1/2 tsp honey
1 tsp lemon juice
2 1/2 tbsp light mayonnaise
1 1/2 tsp curry powder
1 tbsp chopped scallion
1 tbsp chopped apple
dash salt & paprika

Steps:

  • Boil chicken thighs until tender and falling off the bone. Let cool and discard skin. Shred pieces of chicken and set aside. In another bowl, combine honey, mayonnaise, lemon juice, salt, paprika and curry powder. Blend well and add to chicken. Make sure all pieces are covered w/the curry mayonnaise mixture and then add scallion and apple. Mix and chill.

GRILLED CURRIED CHICKEN SALAD AND PITA



Grilled Curried Chicken Salad and Pita image

Categories     Salad     Chicken     Onion     Low Fat     Lunch     Apple     Curry     Grape     Self     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 sandwiches

Number Of Ingredients 14

1 whole boneless, skinless chicken breast (8 oz), halved
2 tbsp canola-oil mayonnaise
2 tbsp nonfat plain yogurt
1/3 cup peeled and diced apple
1/4 cup red seedless grapes, quartered
3 tbsp diced red onion
2 tsp apple juice
1 tbsp chopped fresh parsley
1 tsp curry powder
1/4 tsp salt
Pinch of black pepper
2 whole-wheat pita rounds, cut in half
4 lettuce leaves
8 slices tomato

Steps:

  • Preheat grill or broiler. Remove excess fat from chicken and pound breast halves between sheets of waxed paper to 1/2-inch thickness. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool. Cut into 1/2-inch cubes and place in a medium bowl. Add mayonnaise, yogurt, apple, grapes, red onion, apple juice, parsley, curry powder, salt, and pepper. Mix. Heat pita in warm oven and serve with chicken salad, lettuce and tomato slices.

CURRIED CHICKEN SALAD



CURRIED CHICKEN SALAD image

Categories     Chicken

Yield 6 servings

Number Of Ingredients 12

4 ounces mango chutney
1/2 tablespoon curry powder
1/8 cup white vinegar
1 tablespoon Thai hot sauce
1/2 tablespoon ginger
4 cups mayonaise
1/4 cup brown sugar
1 cup water
6 boned, skinned chichen breasts
shredded carrots
sunflower seeds
seedless raisins

Steps:

  • Salad Dressing Blend first 8 ingredients together. Marinate boneless chicken breast in a mixture of vegetable oil and curry powder. top chicken with raisins and cook in oven. A bed of greens topped with warm chicken, carrots, sunflower seeds, additional raisins and drssing.

CURRIED CHICKEN, GREEN BEAN AND ALMOND SALAD



Curried Chicken, Green Bean and Almond Salad image

Categories     Salad     Chicken     Low Fat     Quick & Easy     Yogurt     Lunch     Almond     Green Bean     Summer     Healthy     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

12 ounces green beans, trimmed, halved crosswise
2 cups shredded roasted chicken breast meat (from about 3 chicken breast halves)
1 cup thinly sliced red onion
5 tablespoons chopped fresh cilantro
2 teaspoons curry powder
1/3 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 tablespoon fresh lime juice
2 tablespoons sliced almonds, toasted

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 tablespoons cilantro.
  • Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill.)

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Categories     Salad     Chicken     Roast

Yield serves 6

Number Of Ingredients 14

1 1/2 pounds roasted organic chicken
1 firm ripe mango, diced into 1/4-inch pieces
1/4 cup raisins or currants
1/4 cup minced scallions, green part only
2 stalks celery, diced small
1/2 cup organic plain Greek-style yogurt
1/4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
1 tablespoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
6 butter lettuce leaves, washed and dried
1/4 cup slivered toasted almonds (see page 97), for garnish
1/4 cup chopped fresh cilantro, for garnish (optional)

Steps:

  • Chop the chicken into 1/2-inch pieces and put them in a bowl. Stir in the mango, raisins, scallions, and celery. Separately, whisk the yogurt, mayonnaise, lime juice, curry powder, ginger, and salt together. Add the yogurt mixture to the chicken and stir gently until thoroughly combined. Serve atop the lettuce leaves, garnished with the almonds and cilantro.
  • variations
  • If you don't have a mango or aren't a mango lover, this salad is wonderful with diced Fuji apples.
  • Making pita pocket sandwiches is a fantastic way to get much-needed nutrients into your body and fill your belly while you're running errands, waiting for a doctor's appointment, or otherwise on the go. Place a pita on a flat work surface and cut a 2-inch section off the top using a knife. With the pita lying flat, put in 1/4 cup of salad greens, then carefully spread 1/2 cup of the chicken salad on top of the greens, making certain to spread it around the entire cavity of the pita.
  • rebecca's notes
  • Save time by using store-bought organic roast chicken or, better yet, the leftovers from Orange Ginger Roasted Chicken (page 117).
  • storage
  • Store in an airtight container in the refrigerator for 3 days.
  • nutrition information
  • (per serving)
  • Calories: 300
  • Total Fat: 11.3g (3.1g saturated, 3.8g monounsaturated)
  • Carbohydrates: 15g
  • Protein: 34g
  • Fiber: 2g
  • Sodium: 375mg

CURRIED SMOKED CHICKEN AND WILD RICE SALAD



Curried Smoked Chicken and Wild Rice Salad image

Categories     Salad     Chicken     Leafy Green     Rice     Mango     Curry     Summer     Gourmet

Yield Serves 12

Number Of Ingredients 20

For the dressing
2 garlic cloves, chopped
3 tablespoons white-wine vinegar
4 tablespoons fresh lemon juice
1 1/2 tablespoons curry powder
3 tablespoons bottled mango chutney
2/3 cup olive oil
3/4 cup sour cream
3 tablespoons water
1/2 cup finely chopped fresh coriander
For the wild rice mixture
2 1/2 cups wild rice, rinsed
6 1/2 cups water
2 teaspoons salt
1 tablespoon white-wine vinegar
2 tablespoons olive oil
1 bunch of scallions including the green part, chopped (about 3/4 cup)
1 cup golden raisins
6 whole smoked boneless chicken breast
3 cups mâche (lamb's-lettuce), washed well and spun dry

Steps:

  • Make the dressing:
  • In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
  • Make the wild rice mixture:
  • In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
  • Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

CURRIED CHICKEN AND RICE SALAD



Curried Chicken and Rice Salad image

Provided by Shula Udoff

Categories     Chicken     Herb     Poultry     Rice     Quick & Easy     Pea     Spring     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 11

3/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 teaspoons curry powder
2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 cups cooked long-grain white rice (about 1 1/3 cups raw), cooled
1 10-ounce package frozen petit peas, thawed
1 7-ounce jar roasted red peppers, drained, chopped
1/2 cup golden raisins or dried currants
1/4 cup chopped fresh cilantro
1/4 cup white wine vinegar
2 teaspoons ground cumin

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
  • Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CURRIED TOMATO CHICKEN SALAD



Curried Tomato Chicken Salad image

Categories     Salad     Chicken     Tomato     Quick & Easy     Yogurt     Lunch     Curry     Gourmet

Yield Serves 2

Number Of Ingredients 9

3 chicken breast halves with the skin and bones (about 1 1/2 pounds)
1 small onion, chopped
2 tablespoons olive oil
1/2 cup tomato juice
2 tablespoons mango chutney
2 1/2 teaspoons curry powder
1 teaspoon wine vinegar
1/4 cup plain yogurt
2 tablespoons slivered or sliced almonds, if desired, toasted lightly

Steps:

  • In a large saucepan combine the chicken with enough water to cover it by 1 inch, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is pale golden and add the tomato juice, the chutney, the curry powder, the vinegar, and salt and pepper to taste. Simmer the sauce, stirring, for 1 minute and transfer it to a bowl. Transfer the chicken to a cutting board and let it cool. Discard the skin and bones from the chicken, cut the meat into 1/2-inch pieces, and stir it into the sauce. Add the yogurt, toss the salad well, and sprinkle it with the almonds.

CURRIED CHICKEN SALAD



CURRIED CHICKEN SALAD image

Categories     Salad     Chicken     Quick & Easy     Lunch

Yield 2 people

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 teaspoon garlic salt
1 teaspoon curry powder
1/8 teaspoon cayenne
1/2 teaspoon prepared mustard
2 teaspoons fresh lemon juice
2 tablespoons finely chopped Major Grey Mango Chutney
3 1/2 cups cold cooked chicken
2/3 cup thinly sliced celery
1 samll apple diced
3 tablespoons toasted sliced almonds

Steps:

  • Cook chicken in 4 cups water combined with 2 cups chicken broth - simmer for 6 minutes, then cover, take off heat and let stand for 15 minutes to finish. Cool and cube. Combine all ingredients above, serve as suggested above.

CURRIED CHICKEN SALAD



CURRIED CHICKEN SALAD image

Number Of Ingredients 13

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Steps:

  • Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes. In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper. In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.

CURRIED CHICKEN SALAD



CURRIED CHICKEN SALAD image

Categories     Salad     Chicken

Yield 6-8 people

Number Of Ingredients 13

3 C cooked cubed chicken
1 1/2 C diced celery
3 Tbsp lemon juice
1 C green seedless grapes, halved
1/2 C unpeeled apple, diced
1/2 C crushed pineapple, drained
1 C toasted, slivered almonds (optional)
1 tsp salt
1 tsp. dry mustard
1/8 tsp. pepper (or to taste)
1 Tbsp curry powder
1/2 C light cream (half & half)
1 C mayonnaise

Steps:

  • Mix cooked chicken, celery and lemon juice together. Chill at least 1 hour (or overnight). If using almonds, toast or brown with butter in a pan. Combine fruit , add almonds, and add to the chicken mixture. For the dressing, mix together the salt, mustard, pepper, curry powder, cream and mayonnaise. Fold the dressing into the whole mixture.

CURRIED CHICKEN SALAD



CURRIED CHICKEN SALAD image

Number Of Ingredients 13

1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 tsp curry powder
1 tbsp fresh lime juice
1 tsp honey
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper
diced apple
golden raisins
1/2 cup sliced almonds

Steps:

  • Bring 4 cups water to simmer with chicken broth in 3-quarter saucepan. Add chicken and simmer, uncovered, six minutes. Remove pan from heat and cover, let stand until chicken is cooked through, 15 mins. Transfer to a plate and cool. Chop or shred into 1/2-in pieces. Whisk together other ingredients, add chicken, apple, raisins, almonds.

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