Chicken Curry Fruit Salad Recipes

FRUITY CURRY CHICKEN SALAD

Steps:

• Place all of the salad ingredients in a medium bowl.
• In a separate bowl, whisk together the dressing ingredients. Add the dressing to the salad and mix well. Chill until ready to serve (or serve immediately). Scoop onto lettuce leaves for serving. The chicken salad may also be spread between two slices of bread or onto a croissant or roll and served as a sandwich.

CURRIED CHICKEN FRUIT SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

FRUITED CURRY CHICKEN SALAD

Steps:

• In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

CURRIED CHICKEN SALAD

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 AND FRUIT SALAD

Steps:

• Empty the canned fruit into a colander so it can drain while you prepare the other ingredients.
• Prepare your chicken, celery and banana; I find it makes a big difference to have all the ingredients in this dish to be roughly the same size, so I cut everything to be somewhere between the size of the pineapple chunks and the mandarin orange slices.
• In a large bowl, blend the curry powder into the mayonnaise. This is a good time to take a little taste and see how much curry you want; I like rather a lot so that it isn't lost against the bold flavor of the pineapple. Then add all the ingredients and gently fold until everything is coated. The original recipe had the peanuts and coconut as a garnish but I find it's soooo much better with them all incorporated together. The peanuts will lose their crunch overnight so hold off on them until you're ready to serve if you need to made this ahead of time.
• I've been making this dish a handful of times a year for many years now, and it never fails to be a hit whenever I serve it. I've tinkered with it in different ways (pineapple tidbits instead of chunks, etc) but this way seems to be the charm. When we first discovered this recipe we thought it seemed extremely odd, but it's so utterly delicious I do hope you'll try it!

CHICKEN AND FRUIT CURRY SALAD

Steps:

• Combine chicken, pineapple, celery, cauliflower, onions and peanuts.
• Blend together remaining ingredients and toss thoroughly with chicken.
• Chill well.

CURRIED CHICKEN SALAD WITH FRUIT

Steps:

• Combine the mayonnaise, lime juice, curry powder, cumin and coriander; mix well.
• Add chicken, celery, onion, pineapple and cranberries and toss to cover all with the sauce.
• Add salt and pepper, to your taste.

CHICKEN CURRY SALAD

Steps:

• In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.

PASTA SALAD WITH CURRY CHICKEN, FRUIT, AND YOGURT

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and place in a large bowl.
• While the pasta is cooking, heat oil in a skillet over medium heat. Add scallion greens and garlic; saute for 1 minutes. Add chicken, salt, and pepper; cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. Add chicken to the bowl with the pasta. Mix in apple, grapes raisins, sweetened dried cranberries, and almonds.
• Combine yogurt and curry powder in a small bowl; pour over pasta mixture and toss to combine.