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.
CURRIED CHICKEN SALAD WITH SLOW-ROASTED TOMATOES
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time. "Sandwiches are as American as Dagwood Bumstead," he wrote, "and outlandishness has always been part of the recipe." The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past. This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Provided by Eric Asimov
Categories lunch, main course
Time 45m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Season chicken with salt and pepper, and place on a baking sheet. Roast until juices run clear when chicken is pierced, 25 to 30 minutes. Set aside to cool.
- In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger. Saute, stirring, until onions are softened and transparent, about 5 minutes. Add the curry powder and turmeric, and cook for 2 minutes. Remove chicken from bone, and cut into thin strips. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
- Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
- To assemble sandwiches: Place a slice of bread on each of 4 plates. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves. Cover with a slice of bread, and cut in half. Serve immediately.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 10 to 15 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
- Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
- Mix all ingredients together.
GREEK CHICKEN AND TOMATO SALAD
A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
- Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
- When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
- Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED TOMATO CHICKEN SALAD
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.
CHICKEN SALAD IN TOMATO CUPS
"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.
Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
ROASTED CURRIED CHICKEN WITH COUSCOUS
A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Provided by greennie
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 5
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
- While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g
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