WHOLE FOODS CURRY CHICKEN SALAD (COPYCAT)
Here's a copycat version of the delicious Whole Foods Curry Chicken Salad. This salad can be served right out of the bowl, or on top of lettuce or toast. Gluten-free and dairy-free.
Provided by Carrie Forrest, MPH in Nutrition
Categories Chicken
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the cooked chicken, mayonnaise, mango chutney, almond, curry powder, and dried currants.
- Stir to combine. Refrigerate the salad for 30 minutes to let the flavors meld, or serve immediately.
Nutrition Facts : Calories 297 calories, Sugar 8.2 g, Sodium 157.1 mg, Fat 19 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2.1 g, Protein 18.9 g, Cholesterol 62.9 mg
CURRIED CHICKEN SALAD RECIPE {WHOLE FOODS COPYCAT}
Provided by Felesha Bell
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place chicken thighs on a baking sheet, drizzle with extra virgin olive oil and sprinkle both sides of the meat with salt and pepper.
- Roast for 20 minutes or until juices run clear in thighs. Allow to cool.
- Slice chicken thighs into small chunks and place in a medium bowl.
- Add remaining ingredients and mix well. Garnish with almonds and green onions. Say Grace and enjoy!
CHICKEN SALAD ROLLS
Make this chicken salad the night before to let the flavors meld -- in the morning, all you have to do is assemble. This is sure to be one of your kid's (and your) top 5 lunch favorites.
Provided by Food Network Kitchen
Categories main-dish
Time 8m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Stir chicken, the "something crunchy," "something oniony," and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)
- Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.
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
This easy Curried Chicken Salad makes the perfect sandwich, wrap, or low-carb lunch on a big bed of greens. This delicious, flavorful recipe uses almonds and fresh grapes, for just the right balance of crunch and sweetness.
Provided by Meggan Hill
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- In a large bowl, add mayonnaise, lemon juice, curry powder, celery seed, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk to combine.
- Add chicken, celery, grapes, scallions, almonds, and parsley. Toss to coat. Season to taste with additional salt and pepper. Serve on bread or in lettuce cups.
Nutrition Facts : ServingSize 0.75 cup, Calories 271 kcal, Carbohydrate 6 g, Protein 20 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 152 mg, Fiber 2 g, Sugar 4 g
CURRIED CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Cut chicken into small cubes and set aside.
- In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.
WONDERFUL CHICKEN CURRY SALAD
I created this salad for a party last year. It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).
Provided by KWARD
Categories Salad Curry Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
- In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 30.1 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 4.2 g, Sodium 209.9 mg, Sugar 11.9 g
CURRY CHICKEN SALAD
Curry Chicken Salad made with mango chutney, almonds and currants is a delicious lightened up recipe with greek yogurt.
Provided by Sabrina Snyder
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees and season the chicken with salt and pepper.
- Line a cookie sheet with a silicone mat, then add the chicken and spray with canola oil spray.
- Roast for 18-22 minutes or until juices run clear when pierced with a knife.
- Alternately you could boil the chicken until cooked through.
- Remove the chicken from the oven to cool, then chop into small bite sized chunks - about a half inch to an inch.
- Toss with the remaining ingredients and let sit for 1-2 hours in the refrigerator before serving.
Nutrition Facts : Calories 278 kcal, Carbohydrate 8.9 g, Protein 36 g, Fat 10.7 g, SaturatedFat 2.5 g, Cholesterol 102 mg, Sodium 291 mg, Fiber 1.5 g, Sugar 5.2 g, ServingSize 1 serving
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