Best Curried Chicken Salad With Cranberries And Almonds Recipes

CRANBERRY ALMOND CHICKEN SALAD

Steps:

• Whisk together all of the dressing ingredients until combined.
• Stir in the chopped chicken, celery, toasted almond slices and dried cranberries. Mix gently until combined. Adjust amount of dressing, if desired.
• Chill for 4 hours.
• Serve on onion rolls, croissants or slider rolls dressed with green leaf or bibb lettuce.

CURRIED CRANBERRY CHICKEN SALAD

Steps:

• Combine mayonnaise, lime juice and curry powder in large mixing bowl.
• Stir in remaining ingredients.

CURRIED CHICKEN SALAD

Steps:

• Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
• Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
• Preheat the oven to 400 degrees F.
• Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

COLD CURRIED CHICKEN SALAD WITH CRANBERRIES

Steps:

• In a large bowl, combine all ingredients except the greens.
• Toss well, cover, and chill for 15 minutes (or make the day before).
• Divide chicken salad in half and place each serving on top of mixed greens.