Delicious Curried Chicken Salad Recipes
CURRIED CHICKEN SALAD
I sometimes serve this salad on a big lettuce leaf with breadsticks and fresh melon wedges. But it's also delicious in a pita pocket lined with lettuce.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours.
Nutrition Facts : Calories 297 calories, Fat 12g fat (0 saturated fat), Cholesterol 96mg cholesterol, Sodium 348mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
CURRY CHICKEN SALAD
This Curry Chicken Salad is absolutely one of the best, easiest, and on the go meals! It is loaded with tender chicken, creamy curry dressing, crisp celery, and sweet golden apples. You can make this chicken salad quickly and eat it right away or use it for meal prep and keep it in the fridge for quick and easy meals throughout the week. Serve this Curried Chicken salad for lunch, dinner, or at brunch or potluck.
Provided by Kimber
Categories Lunch
Time 20m
Number Of Ingredients 10
Steps:
- Combine the mayonnaise with the curry powder, salt and pepper and mix well.
- In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. Pour the dressing over top and stir until evenly coated.
- Serve chilled with crackers, on greens, or your favorite way. Enjoy!
Nutrition Facts : ServingSize 3 /4 cup, Calories 327 kcal, Carbohydrate 11 g, Protein 24 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 459 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 14 g
CURRIED CHICKEN SALAD
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens
Number Of Ingredients 13
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
Nutrition Facts : Calories 325 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 322 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 37 grams, Sugar 8 grams
CURRY CHICKEN SALAD
A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!
Provided by Samantha
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g
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.
COOL CURRIED CHICKEN SALAD
"Curry and mustard complement the sweet fruit and crunchy nuts in this guilt-free salad. I like on a bed of greens or whole wheat toast, or scooped up with apple slices. Instead of chicken breast, try store-bought rotisserie chicken." -Joanna Perdomo, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, preserves, curry, mustard, salt and pepper; pour over chicken mixture and toss to coat. Serve on lettuce leaves.
Nutrition Facts : Calories 323 calories, Fat 7g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 477mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
DELICIOUS CURRIED CHICKEN SALAD
If you are a curry lover, then this chicken salad is worth trying, it is very good! You can add in onions also if desired, peanuts can be subbed for the walnuts. Plan ahead, this needs be refrigerated for a minimum of two hours or more. Prep time includes refrigeration time
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the chicken and all remaining ingredients (except the dressing ingredients); mix well to combine.
- For the dressing, mix/whisk all dressing ingredients adjusting salt and pepper to taste.
- Gently add/mix in dressing with the chicken salad in the bowl; toss well to combine.
- Cover and refrigerate for a minimum of 2 or more hours before serving.
- Delicious!
THE BEST CURRIED CHICKEN SALAD
Make it in advance, refridgerate until cold and add the cashews just before serving. From "Barefoot Contessa" cookbook.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 652.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 108.1, Sodium 1253.7, Carbohydrate 29.3, Fiber 2.3, Sugar 9.1, Protein 35
QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES
Curry chicken salad is one of my favorite recipes to make ahead for a week of effortless but delicious lunches. This recipe is so flavorful and has ton of great texture. There are so many ways you can eat this chicken salad: sandwich, mixed into a salad, scooped into lettuce cups, spooned into cucumbers or other veggies, dipped with pita, spread on top of toast, or just eaten straight out of the container! Curry chicken salad is also a great party app, just place dollops in little cucumber cups, finger sandwiches, or crackers and serve!
Provided by Stirs and Stripes
Categories Chicken Salad
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 13 g, Cholesterol 36.9 mg, Fat 13.2 g, Fiber 2.2 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 8.5 g
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