Curried Potato Chicken And Avocado Salad Recipes

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CHICKEN, POTATO AND AVOCADO SALAD



Chicken, Potato and Avocado salad image

This salad is good served warm, although it can be served cold too. Sometimes I like to throw a few croutons over it if I have them.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

500 g tiny new potatoes, washed well,but not peeled
4 chicken thigh fillets
4 slices bacon
2 tablespoons oil
2 avocados, peeled and sliced
2 teaspoons lemon juice
2 cups mixed lettuce leaves
1/4 cup olive oil (or mix half and half olive and vegetable)
2 tablespoons white wine vinegar
2 tablespoons chopped fresh herbs
salt and pepper

Steps:

  • Boil potatoes until just tender, 15-20 minutes.
  • Drain and cool.
  • Slice chicken and bacon into strips.
  • Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
  • Drain chicken and bacon on kitchen paper.
  • Sprinkle avocado with lemon juice to prevent browning.
  • Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
  • Serve on a bed of the mixed lettuce leaves.

CURRIED CHICKEN AND AVOCADO SALAD SANDWICHES



Curried Chicken and Avocado Salad Sandwiches image

Avocado, cranberries and curry powder combine to make this vibrant and healthy chicken salad. You can serve it as a salad instead of using for sandwiches if you wish.

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup reduced-fat mayonnaise
2 teaspoons McCormick® Curry Powder
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 medium ripe avocado, peeled and cubed
1/4 cup dried cranberries
2 tablespoons minced fresh cilantro
8 slices reduced-calorie wheat bread
4 leaf lettuce leaves, optional

Steps:

  • In a large bowl, combine mayonnaise, curry powder and salt until well blended. Add chicken, avocado, cranberries and cilantro; toss gently to mix., Divide chicken salad evenly among 4 bread slices. Top each with lettuce leaves and remaining slices of bread.

Nutrition Facts :

AVOCADO POTATO SALAD



Avocado Potato Salad image

I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.

Provided by LINDA01K

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 12

6 medium unpeeled red potatoes, cut into 1-inch cubes
2 each avocados - peeled, pitted, and cubed
6 tablespoons lime juice, divided
2 cloves garlic, crushed
½ cup nonfat plain yogurt
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup chopped sweet onion
¼ cup chopped fresh cilantro

Steps:

  • Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
  • Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
  • Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
  • Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
  • Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 36.1 g, Cholesterol 0.4 mg, Fat 9.6 g, Fiber 6.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 349 mg, Sugar 6.1 g

CURRIED POTATO, CHICKEN AND AVOCADO SALAD



Curried Potato, Chicken and Avocado Salad image

Make and share this Curried Potato, Chicken and Avocado Salad recipe from Food.com.

Provided by Sonya01

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

500 g new potatoes, cut into chunks
2 cups chopped cooked chicken
1 avocado, cut into chunks
2 teaspoons gluten free curry paste
1/4 cup kraft* classic mayonnaise
1/4 cup natural yoghurt
1 tablespoon orange juice
1 tablespoon grated orange rind
1 orange, segmented
2 tablespoons chopped mint
2 tablespoons fresh coriander
1/2 cup roasted cashews, roughly chopped

Steps:

  • Cook potatoes in boiling water until tender, drain and cool. Combine with chicken and avocado.
  • Dry fry curry paste in a frying pan stirring for 1 minute. Combine curry paste, mayonnaise, yoghurt, orange juice and rind.
  • Drizzle mayonnaise dressing over potato salad. Scatter over orange, mint, coriander and cashews.

Nutrition Facts : Calories 479.6, Fat 25.6, SaturatedFat 5, Cholesterol 58.3, Sodium 297.2, Carbohydrate 41, Fiber 7.8, Sugar 7.2, Protein 24.8

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