Curried Chicken Salad Recipes Recipe Cards

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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



Curried Chicken Salad image

Delicious main dish salad, perfect for a summer lunch or light supper. I typically use Madras (hot) curry powder, but used a mild blend in this dish as I felt it would benefit from a lighter flavor. Use your own preference and adjust the amount to suit your taste. I garnished with fresh cilantro to add some color, but also ended up really enjoying the flavor it added. The original recipe does not give any chill time, but I think it tastes more balanced after some time in the fridge. -Adapted from Gourmet

Provided by GaylaJ

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups water
1 3/4 cups chicken broth (I skipped and just used water to cook the breasts)
1 1/2 lbs boneless skinless chicken breasts
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder (or to taste)
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 (3/4 lb) firm-ripe mango, peeled, pitted, and chopped
1 cup red seedless grapes, halved
1/2 cup salted roasted cashews, coarsely chopped

Steps:

  • Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
  • Add chicken and simmer, uncovered, 6 minutes.
  • Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
  • Move chicken to a plate, let cool 10 minutes, then 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; gently stir to combine.

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

CURRIED CHICKEN SALAD SANDWICHES



Curried Chicken Salad Sandwiches image

This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 cups cubed cooked chicken breast
3/4 cup chopped apple
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped walnuts
1/2 cup chopped celery
2 teaspoons lemon juice
1 tablespoon chopped green onion
1 teaspoon curry powder
6 lettuce leaves
6 croissants, split

Steps:

  • In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.

CURRIED CHICKEN SALAD



Curried Chicken Salad image

I got hooked years ago on several of the Rivers Edge spices and dips (but certainly use your own blend) and decided one day while making chicken salad to integrate my love of their curry with my uninspired typical chicken salad. I think using the Honey Greek yogurt in combination with the apple and curry blend is key to the delicious flavors.. I've never looked back and now make it this way exclusively. My daughters friends request bowls of chicken salad for birthdays and even Christmas in lieu of regular gifts! It's truly a crowd pleaser and great addition to a summer potluck or picnic!

Provided by Janeen Scott @Janeen_Scott

Categories     Chicken Salads

Number Of Ingredients 8

2 - rotisserie chicken breast halves, skinless and boneless, chopped
1/2 - honey crisp apple diced
2 - celery stalks chopped
1/2 - sweet onion chopped
1/2 cup(s) mayonnaise
3/4 cup(s) honey greek yogurt
3-4 tablespoon(s) rivers edge curry sensation or blend of your choice (to taste)
package(s) croissant's for serving, or over salad greens (if preferred)

Steps:

  • Put all ingredients together in a large bowl and mix together.
  • Add more spices, mayo/yogurt if needed.
  • Let sit in refrigerator for at least 15 minutes for flavors to integrate. Serve chilled.

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