Best Curry Chicken Salad With Cucumbers Recipes

CURRY CHICKEN SALAD

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!

CURRIED CHICKEN SALAD

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.

CUCUMBER CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.

CREAMY CURRIED CHICKEN SALAD

Steps:

• Make the honey curry dressing: In a bowl, whisk the Greek yogurt, curry powder, honey, garlic powder. Then, mix in the freshly squeezed lemon juice to taste. Season with salt and pepper to taste. Adjust if needed - for more sweetness, add more honey. For more acidity, squeeze a little bit more lemon juice.
• In a large bowl, mix the shredded chicken, celery, cashews, raisins, pistachios, scallions, and Italian parsley along with the prepared honey curry dressing. Season with more salt and pepper if needed.
• Serve and enjoy! I love serving it over a bed of mixed greens. You can also make sandwiches or wraps.

CURRIED CHICKEN SALAD

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

CURRY CHICKEN AND CUCUMBER SALAD

Steps:

• Whisk together mayo, curry powder, vinegar, onion, cinnamon, and salt and pepper in large bowl.
• Add chicken and celery and toss well.
• Place cucumber slices around salad before serving.
• NOTE: Can be chilled in fridge for up to two days.

CURRY CHICKEN SALAD WITH CUCUMBERS

Steps:

• Whisk together the mayonnaise, scallion, parsley, curry powder, vinegar, cinnamon, salt and pepper in a large serving bowl.
• Add the chicken, celery and cucumber. Toss well. Serve immediately or refrigerate, covered, for up to 1 day.

CHICKEN CURRY SALAD

Steps:

• In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES

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.