CURRIED CHICKEN RECIPE RECIPES

Name: Curried Chicken Salad
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6 servings
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

CURRIED CHICKEN SALAD RECIPE | INA GARTEN | FOOD NETWORK

Curried Chicken Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 5 minutes

Cook Time 55 minutes

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.

CURRIED CHICKEN SALAD RECIPE | ELLIE KRIEGER | FOOD NETWORK

Curried Chicken Salad Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories main-dish

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens

Number Of Ingredients 13

Ingredients

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Steps:

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

Nutrition Facts : Calories 325 calorie, FatContent 14 grams, SaturatedFatContent 2 grams, CholesterolContent 85 milligrams, SodiumContent 322 milligrams, CarbohydrateContent 13 grams, FiberContent 2 grams, ProteinContent 37 grams, SugarContent 8 grams

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