Best Curried Chicken Salad With Cranberries And Almonds Recipes

Curried Cranberry Chicken Salad image

Provided by Chef mariajane

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup mayonnaise
2 teaspoons lime juice
3/4 teaspoon curry powder
2 cups cubed cooked chicken
1 medium red apple, cut into half-inch chunks
3/4 cup dried sweetened cranberries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 teaspoons thinly sliced green onions, chopped

Steps:

In a large mixing bowl, combine mayonnaise, lime juice and curry powder. Stir in chicken, apple, cranberries, celery, pecans and green onion. Cover and chill for up to 8 hours.

Cold Curried Chicken Salad With Cranberries image

Provided by Redsie

Time 5m

Yield 2 serving(s)

Number Of Ingredients 9

2 cups cooked chicken breasts, cubed
1/2 cup celery, finely chopped
1 cup apple, chopped
1 teaspoon fresh grated gingerroot
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/3 cup low-fat mayonnaise
3 tablespoons cranberry-orange relish (bottled on shelf or fresh in deli section)
2 cups mixed baby greens

Steps:

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.