Calcutta Chicken And Rice Salad Recipes

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CALCUTTA CHICKEN SALAD FROM THE STEINBECK HOUSE



Calcutta Chicken Salad from the Steinbeck House image

This wonderful salad is served at the Steinbeck House in Salinas, California where author John Steinbeck was born. A lovely luncheon recipe! Serve on lettuce lined plates or on circles of peeled cantaloupe with lettuce leaves. From 'World Wide Recipes' cookbook. http://www.steinbeckhouse.com/

Provided by BecR2400

Categories     Chicken

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 cup shredded coconut
1 cup raisins, steamed
1 cup unsalted peanuts, chopped
1 cup banana (barely ripe)
1 cup red apple, unpeeled and diced
1 cup canned pineapple, diced (juice packed, NOT sugar packed or fresh)
1 cup celery, sliced
2 cups cooked chicken, shredded
1 cup chutney
1 cup mayonnaise
2 tablespoons curry powder
lettuce
cantaloupe
grapes
5 pieces coconut (to garnish)

Steps:

  • Stir together all ingredients, except garnishes, very gently, smoothing out top.
  • Cover with plastic wrap and refrigerate overnight.
  • Serve on lettuce lined plate or on circles of peeled cantaloupe with lettuce leaves.
  • Garnish as desired. Serve as a main dish with bread.

Nutrition Facts : Calories 350.1, Fat 21.4, SaturatedFat 6, Cholesterol 27.1, Sodium 224.9, Carbohydrate 33, Fiber 3.2, Sugar 19.3, Protein 10.7

CURRIED CHICKEN AND RICE SALAD



Curried Chicken and Rice Salad image

Provided by Shula Udoff

Categories     Chicken     Herb     Poultry     Rice     Quick & Easy     Pea     Spring     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 11

3/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 teaspoons curry powder
2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 cups cooked long-grain white rice (about 1 1/3 cups raw), cooled
1 10-ounce package frozen petit peas, thawed
1 7-ounce jar roasted red peppers, drained, chopped
1/2 cup golden raisins or dried currants
1/4 cup chopped fresh cilantro
1/4 cup white wine vinegar
2 teaspoons ground cumin

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
  • Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CALCUTTA CHICKEN SALAD



Calcutta Chicken Salad image

Make and share this Calcutta Chicken Salad recipe from Food.com.

Provided by Talal B.

Categories     Curries

Time 15m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 12

1 rotisserie-cooked chicken
1 cup hellmans reduced-fat mayonnaise
1/4 cup mango chutney
4 teaspoons curry powder
1 jalapeno (optional)
1 large apple (optional)
2 stalks celery (optional)
1/2 cup slivered almonds (optional)
1 large onion (optional)
1 ounce cilantro (optional)
1/2 cup dried fruit (optional)
1 cup red grapes (optional)

Steps:

  • Rip chicken into bite size pieces.
  • Mix mayo, chutney, curry powder, and any or all of the optional ingredients.
  • Combine with chicken and enjoy!

Nutrition Facts : Calories 141.1, Fat 10.1, SaturatedFat 2.2, Cholesterol 38.1, Sodium 150.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 10.4

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