Curry Chicken Salad Recipe Raisins Recipe For Chicken

CURRIED CHICKEN SALAD

Curried Chicken Salad image

Provided by Ina Garten

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

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.

FRUITED CURRY CHICKEN SALAD

Fruited Curry Chicken Salad image

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.

Provided by Karen L. Baker

Categories Salad Curry Salad Recipes

Yield 8

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
½ onion, chopped
1 small apple - peeled, cored and chopped
⅓ cup golden raisins
⅓ cup seedless green grapes, halved
½ cup chopped toasted pecans
⅛ teaspoon ground black pepper
½ teaspoon curry powder
¾ cup mayonnaise

Steps:

In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g

CURRIED CHICKEN SALAD WITH RAISINS AND HONEY

Curried Chicken Salad With Raisins and Honey image

What to do with leftover chicken? This recipe is from my heros at America's Test Kitchens. Since the chicken was already cooked, it was just a matter of putting together the sauce, which takes only minutes. I used dried cranberrys in place of the raisins. We used the salad in pita bread. Now I'm posting for safekeeping and to provide an option to everyone else asking what to do with leftover chicken. I'm posting the instructions as published in Cook's magazine, which include cooking the chicken.

Provided by LaJuneBug

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 whole bone-in skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tablespoon vegetable oil
table salt
2 medium celery ribs, cut into small dice
2 medium scallions, white and green parts, minced
2 tablespoons minced fresh cilantro leaves or 2 tablespoons fresh parsley leaves
3/4-1 cup mayonnaise
1 tablespoon lemon small lemon, juice of
6 tablespoons golden raisins
2 teaspoons curry powder
1 tablespoon honey
table salt & fresh ground pepper

Steps:

Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).

Nutrition Facts : Calories 267.3, Fat 16.8, SaturatedFat 3.1, Cholesterol 38.6, Sodium 255, Carbohydrate 19.7, Fiber 1.1, Sugar 11.4, Protein 11.1

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS

Curried Chicken Salad Sandwich with Almonds and Raisins image

Provided by Tyler Florence

Time 29m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground black pepper
1/2 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon curry powder
1/2 lemon, juiced
1/4 cup chopped, blanched almonds, toasted
1/4 cup raisins
A handful fresh basil leaves, torn
8 slices good-quality, dense white bread such as Tuscan

Steps:

Preheat the oven to 400 degrees F.
Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

CURRIED CHICKEN SALAD WITH ALMONDS AND RAISINS

Curried Chicken Salad With Almonds and Raisins image

There's a wonderful restaurant in Atlanta called Joli Kobe, they make the best chicken curry salad. I happened to find a recipe on food network from Tyler Florence that tastes exactly the same. It's wonderful on top of spring salad with ginger dressing.

Provided by jojobee

Categories Chicken

Time 29m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts (about 1 1/2 pounds total)
salt & freshly ground black pepper
1/2 cup mayonnaise, plus
extra mayonnaise, if you like, for spreading
1 teaspoon curry powder
1/2 lemon, juice of
1/4 cup chopped blanched almond, toasted
1/4 cup raisins
8 fresh basil leaves, torn
8 slices good-quality dense white bread, such as tuscan

Steps:

Preheat the oven to 400 degrees F.
Heat the oil in a large ovenproof skillet over medium-high heat until smoking.
Sprinkle the chicken breasts on both sides with salt and pepper.
Put them in the pan in a single layer, and brown them 2 minutes on each side.
Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes.
Remove from the oven and cool.
Chop the cooled chicken and put it into a large bowl.
Add the rest of the ingredients and toss.
Season with salt and pepper.
Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken.
Top with another slice of bread and serve.
You can also take a scoop of chicken salad and place on top of spring salad and serve with ginger dressing.

Nutrition Facts : Calories 551.2, Fat 27.8, SaturatedFat 4, Cholesterol 76.1, Sodium 630.5, Carbohydrate 43.1, Fiber 3.3, Sugar 9.9, Protein 33.9