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.
HAWAIIAN CHICKEN CURRY SALAD
This taste like a fruit salad and chicken salad combined. The curry and sesame seeds make this exotic and flavorful. I made this in 15 minutes for lunch today!
Provided by Grace Lynn
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken, celery, apple, pineapple, raisins and 1 1/2 teaspoons of the sesame seeds in a large bowl.
- Mix mayonnaise, curry powder and salt.
- Pour mayonnaise over chicken mixture and toss to coat.
- Sprinkle with remaining sesame seeds.
- Serve by itself or over a bed of greens.
Nutrition Facts : Calories 310.1, Fat 15.7, SaturatedFat 3.4, Cholesterol 61.5, Sodium 343.8, Carbohydrate 24, Fiber 2.1, Sugar 16.9, Protein 19.7
CURRIED CHICKEN SALAD WITH PINEAPPLE AND GRAPES
This fun and flavorful beauty turns last night's cooked chicken into a delightful salad that's perfect for lunch. -Linda Bevill, Monticello, Arkansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.
Nutrition Facts : Calories 364 calories, Fat 22g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.
HAWAIIAN CHICKEN SALAD
This delicious, fruity chicken salad is a change from the standard. It's easy to double the recipe for a larger group.
Provided by Shirlie Burns
Categories Salad
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 19 g, Cholesterol 79.6 mg, Fat 28.5 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 555.3 mg, Sugar 14.7 g
HAWAIIAN CHICKEN SALAD
My mom signed me up for cooking classes when I was in seventh grade. I've been hooked ever since! I only used fresh ingredients in this salad, which combines a number of tropical flavors.-Bob Wedemeyer, Lynnwood, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve.
Nutrition Facts :
HAWAIIAN CHICKEN CURRY
With a delightful combination of ingredients, this tasty dish is sure to please everyone and become your family's favorites! VIDEO https://www.youtube.com/watch?v=tyEapTu1184
Provided by CLUBFOODY
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
- Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.
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