Curriedchickenandsweetpotatosalad Recipes

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

Steps:

• Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
• Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

CURRIED CHICKEN AND SWEET POTATOES

Steps:

• Sprinkle chicken with curry powder, garlic and salt. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook until golden brown, 3-4 minutes on each side. Place sweet potatoes and onion in a 5- or 6-qt. slow cooker; top with chicken. Drain pineapple, reserving juice. Add drained pineapple, preserves and soy sauce to slow cooker. Cook, covered, on low 5-6 hours, until chicken and potatoes are tender., In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high , 20-25 minutes, until sauce is thickened. If desired, sprinkle with parsley.

CURRIED CHICKEN AND POTATOES

Steps:

• In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
• Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

CURRIED CHICKEN SALAD

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.
• Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
• Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

CURRY CHICKEN SALAD

Steps:

• In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

THE BEST CURRIED CHICKEN SALAD

Steps:

• Preheat oven to 350.
• Place the chicken breasts on a pan and rub the skin with olive oil.
• Sprinkle well 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 in large bite size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 t.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 flavours to blend.
• Add the cashews and serve the salad at room temperature.

CURRIED CHICKEN SALAD SANDWICHES

Steps:

• In large bowl, stir together mayonnaise,yogurt, curry powder, lemon juice and salt. Add chicken, grapes, walnuts, pineapple and onion; stir well to combine.
• To serve, place 1 lettuce leaf on each of 8 bread slices. Top with 1/2 cup chicken salad and remaining bread slices.

CURRIED CHICKEN SALAD SANDWICHES

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.

CURRIED CHICKEN SALAD

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 SWEET POTATO SALAD

Steps:

• In large saucepan, cover sweet potatoes with cold water. Cover and heat to boiling. Reduce heat; simmer, covered, 10 to 12 minutes or until tender. Drain; let cool.
• Meanwhile, in small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
• In large salad bowl, whisk together yogurt, mayonnaise, brown sugar, curry powder and salt. Gently stir in pineapple, green onions and sweet potatoes. Sprinkle with toasted pecans. Serve immediately or cover and chill until ready to serve.

CURRIED CHICKEN AND SWEET POTATO SALAD

Steps:

• Put the first 4 ingredients into a plastic bag.
• Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
• Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
• Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
• Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
• While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
• Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
• Garnish with the reserved cilantro and serve immediately or refrigerate until required.