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 SANDWICH
Steps:
- To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
- To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.
CURRIED CHICKEN SALAD WITH GARAM MASALA BISCUITS
Garam masala is an Indian spice mix that can include up to 12 different ingredients, such as cinnamon, clove, cardamom, cumin and fennel. This recipe uses the blend to give flaky biscuits a complex flavor and mild heat. The biscuits are then filled with a curried chicken salad that contains grapes, pistachios and cilantro. MAKE AHEAD: The biscuits can be stored overnight in an airtight container and the chicken salad can be refrigerated overnight. Add the grapes and pistachios shortly before serving. Created by bay area caterer, Carrie Dove. NOTES: To toast the pistachios, spread them in a pie plate and bake at 350° for 5 minutes. WINE: The warm days and cool, foggy nights of the Russian River Valley are a large part of what makes its Pinots so rich in flavor yet also so elegant. Russian Hill Estate's 2002 Russian River Valley Pinot Noir is a classic expression. It has a vibrant cherry flavor and firm structure, with a spiciness that complements this curried chicken salad. Or try Gary Farrell's intense, layered 2003 Starr Ridge Vineyard Pinot Noir, from hillside vines east of the Russian River.
Provided by NcMysteryShopper
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 375°. In a medium bowl, whisk the 2 cups of flour with the sugar, garam masala, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the ‚ cup of buttermilk and stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead it 2 or 3 times. Roll or pat the dough into a 6-by-12-inch rectangle, about ‚-inch thick. Using a floured knife, cut the dough into 8 square biscuits. Brush the tops with buttermilk and transfer the biscuits to a baking sheet. Bake for about 18 minutes, until risen and golden. Transfer to a wire rack to cool.
- Chicken.
- Fill a large pot with 3 quarts of water. Add the carrot, onion, peppercorns and bay leaf and bring to a simmer. Add the chicken and simmer over moderate heat until cooked through, about 30 minutes. Transfer the chicken to a plate and refrigerate until cool enough to handle. Reserve the broth for another use.
- Discard all of the chicken skin. Remove the meat from the bones and cut it into 1/2-inch pieces.
- In a medium bowl, mix the 1 cup of mayonnaise with the curry powder and lime juice. Stir in the chicken pieces, grapes, celery, cilantro and pistachios and season with salt and pepper. Serve the chicken salad with the Garam Masala Biscuits on the side. Alternatively, split the biscuits in half and spread them lightly with mayonnaise. Mound the chicken salad on the bottom halves and close the sandwiches. Serve right away.
Nutrition Facts : Calories 799.4, Fat 41.9, SaturatedFat 13.4, Cholesterol 176.7, Sodium 853.4, Carbohydrate 52, Fiber 2.6, Sugar 18.6, Protein 53.3
GURKENSALAT (GERMAN CUCUMBER SALAD)
A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving.
Provided by hisunbeam
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
- Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
- Fold cucumber and onion slices into the sour cream mixture.
- Refrigerate 8 hours to over night; garnish with paprika to serve.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.9 g, Cholesterol 6.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 300.9 mg, Sugar 5 g
CREAMY CURRIED CHICKEN SALAD
Make our Creamy Curry Chicken Salad! Add raisins, curry powder and almonds to turn a plain chicken salad into delightful Creamy Curry Chicken Salad.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 4 servings, 3/4 cup each.
Number Of Ingredients 6
Steps:
- Mix all ingredients until well blended; cover.
- Refrigerate several hours or overnight.
- Serve with assorted crackers and mini pita halves. Or, serve in Boston or Red Leaf lettuce cups.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
INA GARTEN'S CURRIED CHICKEN SALAD
Saw this on Ina Garten's Back to Basics a few weeks back. Been thinking about it a lot and I finally tried it! It was super yummy! The only change I made was to subsitute dried cranberries for the raisins because we don't like them! :) serve as sandwiches or scoop up with crackers! Enjoy! PREP TIME IS TIME TO ROAST CHICKEN AND COOL. COOK TIME IS TIME TO REFRIGERATE SALAD FOR FLAVORS TO BLEND!
Provided by SarahBeth
Categories Lunch/Snacks
Time 3h
Yield 1 medium bowl full, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- 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 chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ 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
A teaspoon of curry powder is all it takes to turn this quick and easy chicken salad into Curried Chicken Salad.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Combine all ingredients; cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
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