Best Curried Chicken Salad With Spiced Chickpeas And Raita Recipes

Curried Chicken Salad image

Yield serves 6

Number Of Ingredients 14

1 1/2 pounds roasted organic chicken
1 firm ripe mango, diced into 1/4-inch pieces
1/4 cup raisins or currants
1/4 cup minced scallions, green part only
2 stalks celery, diced small
1/2 cup organic plain Greek-style yogurt
1/4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
1 tablespoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
6 butter lettuce leaves, washed and dried
1/4 cup slivered toasted almonds (see page 97), for garnish
1/4 cup chopped fresh cilantro, for garnish (optional)

Steps:

Chop the chicken into 1/2-inch pieces and put them in a bowl. Stir in the mango, raisins, scallions, and celery. Separately, whisk the yogurt, mayonnaise, lime juice, curry powder, ginger, and salt together. Add the yogurt mixture to the chicken and stir gently until thoroughly combined. Serve atop the lettuce leaves, garnished with the almonds and cilantro.
variations
If you don't have a mango or aren't a mango lover, this salad is wonderful with diced Fuji apples.
Making pita pocket sandwiches is a fantastic way to get much-needed nutrients into your body and fill your belly while you're running errands, waiting for a doctor's appointment, or otherwise on the go. Place a pita on a flat work surface and cut a 2-inch section off the top using a knife. With the pita lying flat, put in 1/4 cup of salad greens, then carefully spread 1/2 cup of the chicken salad on top of the greens, making certain to spread it around the entire cavity of the pita.
rebecca's notes
Save time by using store-bought organic roast chicken or, better yet, the leftovers from Orange Ginger Roasted Chicken (page 117).
storage
Store in an airtight container in the refrigerator for 3 days.
nutrition information
(per serving)
Calories: 300
Total Fat: 11.3g (3.1g saturated, 3.8g monounsaturated)
Carbohydrates: 15g
Protein: 34g
Fiber: 2g
Sodium: 375mg

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.