Best Chicken Salad With Creamy Curry Dressing Recipes

Chicken Salad with Creamy Curry Dressing image

Provided by Daydream

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 -8 boneless skinless chicken breast halves, cooked and chilled
2 tablespoons vegetable oil
2 medium white onions, diced
1 tablespoon curry powder
1/4 cup tomato ketchup
4 teaspoons apricot jam
4 teaspoons mango chutney (mild or hot, your choice)
1/2 cup oil-based mayonnaise
1/2 cup low-fat whipping cream
sliced peeled mango
sliced peeled peach
sliced crisp granny smith apple
seedless grapes
cashew nuts or walnuts

Steps:

Heat the oil over moderate heat and add the onions.
Cook until softened, then remove from heat.
If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
When this mixture is cool, fold it into the mayonnaise.
Lightly whip the cream, and fold through as well.
On a large serving dish, spread some of the creamy curry dressing over the base.
Arrange the chicken fillets over the dressing.
Spoon remaining dressing over the chicken, enough to coat each portion.
Chill for several hours to allow flavors to blend.
Just before serving, surround the chicken with the fruit of your choice.
Garnish with sprigs of cilantro.
Hand nuts around separately for each person to sprinkle on their own portion.

Nutrition Facts : Calories 285.5, Fat 12.8, SaturatedFat 2, Cholesterol 73.5, Sodium 330.8, Carbohydrate 14.3, Fiber 0.9, Sugar 6.8, Protein 28.1

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.