Pioneer Woman Curried Chicken Salad Recipes

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CHICKEN SALAD



Chicken Salad image

Try this easy chicken salad recipe that's great as a hearty lunch or quick weeknight dinner. Serve it with a side of kettle chips or a crunchy pickle!

Categories     Sunday lunch     comfort food     main dish     poultry     salad

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

1 whole cut up fryer chicken
2 stalks (to 3 stalks) celery, chopped
3 whole green onions, chopped
2 c. (to 3 cups) grapes, halved
1/2 c. mayonnaise
1/2 c. plain yogurt or sour cream
Juice of 1 lemon
1 tbsp. (to 2 tablespoons) brown sugar
Kosher salt to taste
Fresh ground black pepper to taste
Small handful of fresh dill, minced
Cayenne pepper, to taste
1/2 c. slivered almonds

Steps:

  • Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
  • Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
  • Chop all of your fruits and veggies and place them in a bowl with the chicken.
  • In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
  • Add the dill (or oregano or cilantro...whatever makes your skirt fly up) and if you're feeling a bit brazen throw in a dash of cayenne pepper!
  • When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
  • Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon-you'll love it!

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

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.

SHEET PAN CURRIED CHICKEN



Sheet Pan Curried Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup red curry paste
4 tablespoons vegetable oil, plus more for the sheet pan
1 heaping tablespoon dark brown sugar, packed
2 1/2 teaspoons kosher salt
1 pound green beans, trimmed
1 pound carrots, halved lengthwise and cut into 1 1/2-inch chunks
12 skin-on chicken drumsticks
1 cup fresh cilantro leaves
Basmati rice, for serving (two to three 8.5-ounce pouches of microwave rice, cooked according to package directions)
12 ounces plain Greek yogurt, for serving
2 limes, cut into wedges, for serving

Steps:

  • Position a rack in the lower third of the oven and preheat to 450 degrees F.
  • In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
  • Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
  • Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
  • Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
  • Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
  • Serve with rice, yogurt and lime wedges.

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons salted butter
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 sweet potato, peeled and finely diced
1 tablespoon curry powder
One 13.5-ounce can coconut milk
1 cup chicken broth
2 tablespoons honey, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 rotisserie chicken, meat pulled and skin and bones discarded
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
A few dashes of hot sauce, such as sriracha
1/2 lime, juiced, plus 6 lime wedges, for serving
1/2 small mango, diced, for garnish

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
  • Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
  • Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 15

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
3/4 cup golden raisins, plus more for garnish
1/2 cup slivered almonds, plus more for garnish
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
3 tablespoons curry powder
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
  • Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
  • Preheat the oven to 400 degrees F.
  • Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

COBB CHICKEN SALAD TWO WAYS



Cobb Chicken Salad Two Ways image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

4 large eggs
8 slices bacon
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup sour cream
2 dashes Worcestershire sauce
1 cup crumbled blue cheese
1 tablespoon chopped fresh chives, plus more for garnish
Kosher salt and freshly ground black pepper
2 cups shredded rotisserie chicken
1/2 cup grape tomatoes, halved
3 scallions, chopped
1 avocado, diced
1 small bunch fresh parsley, plus more for garnish
Salad greens, for serving, optional
12 slices sourdough bread, optional

Steps:

  • Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
  • Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
  • Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
  • To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
  • To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.

CURRIED CHICKEN PASTA SALAD



Curried Chicken Pasta Salad image

I got this recipe from The Pioneer Woman website. I use craisins in lieu of raisins, celery seed instead of celery ribs, and skinless boneless grilled chicken (Creating the broth with bouillon). http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/

Provided by ThaGirl4Ya

Categories     Curries

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

3 lbs skinless chicken breasts, bone in
6 ounces dry pasta
4 celery ribs, Thinly Sliced, Leaves Included (use Interior Ribs)
1/4 cup shallot (diced)
3/4 cup golden raisin (or craisins)
3/4 cup slivered almonds
1/2 cup mayonnaise
1/2 cup sour cream
1 cup heavy cream
3 tablespoons curry powder (to taste)
1 tablespoon sugar (to taste)
1 teaspoon kosher salt
fresh ground black pepper

Steps:

  • Heat a pot of water.
  • Season chicken and add to water to boil for 20-25 minutes (until done).
  • Remove chicken from water and set on a plate to cool.
  • Add and cook pasta in chicken broth.
  • Drain pasta when fully cooked.
  • Separate chicken from the bone & Dice/shred chicken.
  • In a bowl, Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.
  • Whisk together until well combined.
  • Add chicken, drained pasta, sliced celery, raisins, shallots and almonds.
  • Fold together with a rubber spatula.
  • Make sure it's all combined, then add more of whatever it needs.
  • Make sure the sweet/savory balance is right for you! (I like mine a little sweet.).
  • Chill for several hours. Serve with juicy grapes on the side.

CHICKEN SALAD - PIONEER WOMAN RECIPE - (4/5)



Chicken Salad - Pioneer Woman Recipe - (4/5) image

Provided by tulawdog

Number Of Ingredients 1

* Fresh Ground Black Pepper To Taste

Steps:

  • Prep Time: 20 Minutes Cook Time: 1 Hour Difficulty: Easy Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside. Chop all of your fruits and veggies and place them in a bowl with the chicken. In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs (dill, oregano, cilantro...whatever makes your skirt fly up) and if you're feeling a bit brazen throw in a dash of cayenne pepper! When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you are feeling naughty add a sprinkling of bacon bits. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon.

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