Best Cold Chicken Curry Salad Recipes
COLD CHICKEN SALAD WITH EXOTIC CURRY AND CHUTNEY DRESSING
Here's a unique and delicious take on chicken salad that has an interesting list of ingredients that combine for an exotic yet mild flavor. For a spectacular presentation, serve in a hollowed out loaf of crusty bread. Cut into wedges, bread and all, to serve. The original recipe is from a cookbook by Susan Brown Draudt entitled "Food Processor Cookery," published by HPBooks, Inc. in 1981 and 1984. Please note the recipe does not require a food processor and is a great way to use leftover roast chicken. Even the dark meat! For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder. Both are widely available in larger supermarkets with international foods sections.
Provided by Jainagirl
Categories Lunch/Snacks
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder.
- Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely.
- Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.
Nutrition Facts : Calories 831.5, Fat 55.1, SaturatedFat 14.9, Cholesterol 126.8, Sodium 367.3, Carbohydrate 51.1, Fiber 5.6, Sugar 26.7, Protein 38.6
COLD CHICKEN CURRY SALAD
Make and share this Cold Chicken Curry Salad recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together first 5 ingredients and chill well in refrigerator.
- Add remaining ingredients.
- Mix and refrigerate again until well chilled.
- Serve with condiments: Chopped peanuts, chopped hard boiled eggs, crumbled bacon, chopped green onions, chutney and shredded coconut.
Nutrition Facts : Calories 215.6, Fat 14.8, SaturatedFat 2.2, Cholesterol 7.6, Sodium 417.1, Carbohydrate 19.9, Fiber 1.4, Sugar 2.5, Protein 1.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love