Chicken Curry Layer Salad Recipes

LAYERED CURRY PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• Meanwhile, in 4-quart glass salad bowl or 13x9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.
• In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.

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.

CHICKEN CURRY LAYER SALAD

Steps:

• Layer lettuce, peas, chicken, tomatoes and cucumbers into 5 quart salad bowl.
• Combine mayonnaise, sugar and curry powder; mix well.
• Spread over salad.
• Cover and refrigerate overnight.
• Immediately before serving, sprinkle with croutons.

CURRY CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
• Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
• Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

LAYERED CHICKEN SALAD

Steps:

• In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

FAST LAYERED CHICKEN SALAD

Steps:

• Place lettuce in bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight.

OVERNIGHT LAYERED CHICKEN SALAD

Steps:

• Spread lettuce evenly in a wide 4-quart glass serving bowl.
• Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
• Pat pea pods dry and arrange on top.
• In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
• Spread mayonnaise mixture evenly over pea pods.
• Cover and refrigerate for several hours or until the next day.
• Just before serving, garnish with nuts and tomato halves.
• To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.