Curried Orzo And Chicken Salad Recipes
CREAMY CURRY ORZO SALAD
Creamy Curry Orzo Salad - Here's a terrific, easy, flavorful summer side dish perfect for cookouts, barbecues and picnics. Delicious with lots of different grilled meats or fish.
Provided by Barry C. Parsons
Categories Side Dishes
Time 30m
Number Of Ingredients 13
Steps:
- Mix all of the ingredients in the dressing together until well blended.
- Toss the dressing with the cooked pasta and other salad ingredients and chill in the refrigerator for a t least a couple of hours before serving.
Nutrition Facts : Calories 256 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 serving, Sodium 257 grams sodium, Sugar 13 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CURRIED ORZO SALAD
Steps:
- Cook orzo according to package directions.
- Combine all dressing ingredients (mayonnaise through the cayenne pepper), and mix well.
- Pour dressing over warm orzo, then add chicken (optional), raisins, almonds, onions, apples, and grapes.
- Mix thoroughly, then refrigerate overnight; serve!
- Garnish with fresh basil right before serving!
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.
SUMMER ORZO
I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.
Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
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