CURRIED CHICKEN SALAD WITH RAISINS AND HONEY RECIPE - FOOD.COM
What to do with leftover chicken? This recipe is from my heros at America's Test Kitchens. Since the chicken was already cooked, it was just a matter of putting together the sauce, which takes only minutes. I used dried cranberrys in place of the raisins. We used the salad in pita bread. Now I'm posting for safekeeping and to provide an option to everyone else asking what to do with leftover chicken. I'm posting the instructions as published in Cook's magazine, which include cooking the chicken.
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
- Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).
Nutrition Facts : Calories 267.3, FatContent 16.8, SaturatedFatContent 3.1, CholesterolContent 38.6, SodiumContent 255, CarbohydrateContent 19.7, FiberContent 1.1, SugarContent 11.4, ProteinContent 11.1
CHICKEN SALAD WITH PINE NUTS AND RAISINS RECIPE | ALLRECIPES
This chicken salad recipe with pine nuts and raisins has a honey mustard style dressing and is topped with onions and croutons. If you don't have olive oil spray, you can just use any non-stick cooking spray.
Provided by MARBALET
Categories Salad
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
- Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
- Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
- Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
- Combine the chicken with the celery, raisins and lemon peel.
- When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.
Nutrition Facts : Calories 332 calories, CarbohydrateContent 25.4 g, CholesterolContent 48.9 mg, FatContent 17.1 g, FiberContent 2 g, ProteinContent 20.6 g, SaturatedFatContent 4.4 g, SodiumContent 347.3 mg, SugarContent 7.9 g
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Reviews 1
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