Tropical Curry Chicken Salad Recipes
TROPICAL CURRY CHICKEN SALAD
With a hint of curry, tropical fruits, and sweet coconut, this will become the only chicken salad you ever use! Serve on salad greens if desired. You can add bow-tie pasta to make this a pasta salad.
Provided by caitiebmore
Categories Salad Curry Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
- Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 38.9 g, Cholesterol 50.3 mg, Fat 46.1 g, Fiber 4.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 425.5 mg, Sugar 27.3 g
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
TROPICAL CHICKEN SALAD
Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.
Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.
TROPICAL CURRIED CHICKEN SALAD
Adapted from the recipe at Maxwell's Plum, a legendary New York restaurant now no longer with us.... :(
Provided by Raquel Grinnell
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool.
- Whisk mayo, chutney, and lime juice into curry paste for dressing.
- Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing; toss. Mix in remaining dressing by tablespoonfuls, if desired.
- Season with salt and pepper as needed. Can be made 4 hours ahead; chill in refrigerator before serving.
Nutrition Facts : Calories 565, Fat 30, SaturatedFat 8.2, Cholesterol 80.9, Sodium 529.3, Carbohydrate 53.6, Fiber 4, Sugar 36.1, Protein 24.2
TROPICAL CURRIED CHICKEN SALAD
Delicious served for lunch or dinner. Chicken needs to marinate for 30 minutes, or even over night for greater flavors. Just refrigerate the remainder of the mixture, until you are ready to assemble your salad. From TOH
Provided by daisygrl64
Categories Salad Dressings
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- place salad dressing worcestershire sauce honey, franks hot sauce, curry powder and garlic in a blender or food processor. cover, process until well blended. reserve 1/2 curry mixture to dress salad.
- place chicken in large resealable plastic bag.
- pour remaing curry mixture over chicken, seal bag, marinate in fridge for 30 minutes.
- heat electric grill pan or barbeque grill. grill chicken 10 to 15 minutes or until no longer pink in center.
- arrange salad greens on large serving platter.
- cut chicken into thin slices.
- arrange over greens, top with nuts and coconut.
- serve with reserved dressing.
Nutrition Facts : Calories 510.1, Fat 30.6, SaturatedFat 8.6, Cholesterol 65.8, Sodium 478.8, Carbohydrate 32.7, Fiber 2, Sugar 26.3, Protein 29.8
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