Best Delicious Curried Chicken Salad Recipes

CURRY CHICKEN SALAD

Curry Chicken Salad image

A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!

Provided by Samantha

Categories Salad Curry Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 4

Ingredients

3 cooked skinless, boneless chicken breast halves, chopped
3 stalks celery, chopped
½ cup low-fat mayonnaise
2 teaspoons curry powder

Steps:

In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g

DELICIOUS CURRIED CHICKEN SALAD

Delicious Curried Chicken Salad image

If you are a curry lover, then this chicken salad is worth trying, it is very good! You can add in onions also if desired, peanuts can be subbed for the walnuts. Plan ahead, this needs be refrigerated for a minimum of two hours or more. Prep time includes refrigeration time

Provided by Kittencalrecipezazz

Categories Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs chicken breasts, cooked and cut into 1-inch cubes
3 -4 celery ribs, thinly sliced on diagonal
2 cups red seedless grapes
1/2 cup walnuts or 1/2 cup peanuts
1/2 cup raisins (or use both) or 1/2 cup dried cranberries (or use both)
1 large apples, peeled and chopped (optional) or 1 orange, peeled and diced (optional)
1 cup mayonnaise
1/4 cup half-and-half cream
1/2 cup apricot preserves
1/4 cup rice wine vinegar
2 tablespoons curry powder
salt and pepper

Steps:

In a large bowl, mix together the chicken and all remaining ingredients (except the dressing ingredients); mix well to combine.
For the dressing, mix/whisk all dressing ingredients adjusting salt and pepper to taste.
Gently add/mix in dressing with the chicken salad in the bowl; toss well to combine.
Cover and refrigerate for a minimum of 2 or more hours before serving.
Delicious!

CURRIED CHICKEN SALAD

Curried Chicken Salad image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

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.

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