Chicken Salad With Creamy Curry Dressing Recipes
CURRY CHICKEN SALAD
This Curry Chicken Salad is absolutely one of the best, easiest, and on the go meals! It is loaded with tender chicken, creamy curry dressing, crisp celery, and sweet golden apples. You can make this chicken salad quickly and eat it right away or use it for meal prep and keep it in the fridge for quick and easy meals throughout the week. Serve this Curried Chicken salad for lunch, dinner, or at brunch or potluck.
Provided by Kimber
Categories Lunch
Time 20m
Number Of Ingredients 10
Steps:
- Combine the mayonnaise with the curry powder, salt and pepper and mix well.
- In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. Pour the dressing over top and stir until evenly coated.
- Serve chilled with crackers, on greens, or your favorite way. Enjoy!
Nutrition Facts : ServingSize 3 /4 cup, Calories 327 kcal, Carbohydrate 11 g, Protein 24 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 459 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 14 g
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.
10-MINUTE CRUNCHY CURRY CHICKEN SALAD
This Curry Chicken Salad is so creamy and crunchy and just perfect wrapped up in some lettuce cups or all on it's own. Made up of roasted chicken breast, crisp carrots, celery, onion, cashews and raisins for sweetness. Topped with the most addictive creamy curry yogurt sauce you will want to put on everything! It comes together in 10 minutes and is meal prep and kid-friendly.
Provided by Amy
Categories Healthy Salads
Time 10m
Number Of Ingredients 14
Steps:
- Assemble the salad by adding all salad ingredients to a large mixing bowl.
- Mix up the curry yogurt sauce in a small bowl by combining the greek yogurt, mayo, lime juice, curry powder, salt and pepper until it forms a smooth thick pale yellow or orange sauce.
- Pour the dressing over the salad and toss everything together.
- Top with more lime juice, cashews and chopped cilantro.
Nutrition Facts : ServingSize 1/2 cup, Calories 124 calories, Sugar 8.2 g, Sodium 151.8 mg, Fat 4.6 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 17.2 g, Fiber 2.2 g, Protein 6.2 g, Cholesterol 7.6 mg
COLD CHICKEN SALAD WITH EXOTIC CURRY AND CHUTNEY DRESSING
Here's a unique and delicious take on chicken salad that has an interesting list of ingredients that combine for an exotic yet mild flavor. For a spectacular presentation, serve in a hollowed out loaf of crusty bread. Cut into wedges, bread and all, to serve. The original recipe is from a cookbook by Susan Brown Draudt entitled "Food Processor Cookery," published by HPBooks, Inc. in 1981 and 1984. Please note the recipe does not require a food processor and is a great way to use leftover roast chicken. Even the dark meat! For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder. Both are widely available in larger supermarkets with international foods sections.
Provided by Jainagirl
Categories Lunch/Snacks
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder.
- Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely.
- Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.
Nutrition Facts : Calories 831.5, Fat 55.1, SaturatedFat 14.9, Cholesterol 126.8, Sodium 367.3, Carbohydrate 51.1, Fiber 5.6, Sugar 26.7, Protein 38.6
CHICKEN SALAD WITH CREAMY CURRY DRESSING
Tangy, but creamy, and great for summer entertaining. I prefer to steam or gently boil the chicken myself (rather than buy a cooked chicken) in a way that keeps them moist and tender - ThatBobbieGirl's recipe # 33104 looks just the thing for this! (Free plug, ThatBobbieGirl!)
Provided by Daydream
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil over moderate heat and add the onions.
- Cook until softened, then remove from heat.
- If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
- Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
- When this mixture is cool, fold it into the mayonnaise.
- Lightly whip the cream, and fold through as well.
- On a large serving dish, spread some of the creamy curry dressing over the base.
- Arrange the chicken fillets over the dressing.
- Spoon remaining dressing over the chicken, enough to coat each portion.
- Chill for several hours to allow flavors to blend.
- Just before serving, surround the chicken with the fruit of your choice.
- Garnish with sprigs of cilantro.
- Hand nuts around separately for each person to sprinkle on their own portion.
Nutrition Facts : Calories 285.5, Fat 12.8, SaturatedFat 2, Cholesterol 73.5, Sodium 330.8, Carbohydrate 14.3, Fiber 0.9, Sugar 6.8, Protein 28.1
CHOPPED POWER SALAD WITH CHICKEN
Enjoy this filling and colorful salad for lunch or dinner. The dressing gets made in the same bowl that the salad is tossed in, so the greens absorb every bit of flavor.
Provided by Carolyn Casner
Categories Healthy Chopped Salad Recipes
Time 20m
Number Of Ingredients 16
Steps:
- Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.
Nutrition Facts : Calories 466 calories, Carbohydrate 14 g, Cholesterol 130 mg, Fat 24 g, Fiber 4 g, Protein 49 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 7 g
CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING
Categories Salad Milk/Cream Chicken Pasta Tomato Quick & Easy Lunch Basil Curry Summer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 14
Steps:
- In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
- Make the dressing:
- In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
- Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.
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CREAMY CURRY DRESSING - THE DIZZY COOK
From thedizzycook.com
Estimated Reading Time 4 mins
- Combine the mayo with the curry, vinegar, and honey or maple syrup in a small container. Whisk in the oil slowly (I like to use a mild oil like avocado or sunflower/canola) till well combined. The mixture should be bright yellow and creamy. If it needs to be thinned a little, you can add water, but remember it will thicken in the fridge as it chills.
CURRY CHICKEN SALAD | FLAVOR THE MOMENTS
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Estimated Reading Time 7 mins
- In a small bowl, whisk together the mayo, lime juice, honey, curry powder, salt and pepper until combined, then add to the chicken mixture and stir gently to combine. Serve on your favorite bread, in lettuce wraps, or atop a salad!
CURRY CHICKEN SALAD RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine EuropeanTotal Time 20 minsCategory Curry, Salad
- In wide bowl, add lime juice, olive oil, curry powder, mustard, 1/4 tsp of salt and 1/4 tsp of black pepper. Mix well. Top with *mayo (*and yogurt, if using) and chopped green onion (mostly yellow part). Mix well again.
- Mix to combine into a creamy curry sauce. Taste and adjust salt and lime juice. Next, add cooked and diced chicken.
CHICKEN KITCHEN CREAMY CURRY SALAD DRESSING - TABLE FOR ...
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Estimated Reading Time 3 mins
- For your salad, you can virtually combine whatever you want for it. I had romaine lettuce, grilled chicken, tomatoes, cucumbers, red onions, and shredded cheese. You can make your salad your way and add this dressing on top :)
CURRY SALAD DRESSING RECIPE · NOURISH AND NESTLE
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4.7/5 (11)Servings 3Cuisine AmericanTotal Time 10 mins
- You can store in the refrigerator or at room temperature. If storing in the refrigerator, let it come to room temperature before serving.
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4.5/5 (6)Category Main CourseCuisine AmericanTotal Time 1 hr 20 mins
- For the chicken salad, preheat oven to 400 degrees F. Allow the chicken thighs to come to room temperature for 20 minutes and pat dry with a paper towel. Season both sides with a generous pinch of salt and a few cracks of pepper. Place the chicken skin side up on a sheet tray a cook in the oven for 55-60 minutes.
- Meanwhile, make the curry mayo by pre-heating a medium size non-stick pan just over medium heat along with 2 teaspoons of olive oil. Add the chopped onions along with ¼ teaspoon of salt and a couple cracks of pepper, cook for 7 minutes, stirring often. Peel the skin off the fresh ginger using a spoon and then grate it on your microplane zester until you have 1 teaspoon of it. Add the ginger and garlic to the onions and cook for 2 minutes. Add the curry and turmeric powder along with 1 teaspoon of oil and stir well. Allow the curry and turmeric to cook for 1 minute so the essential oils can bloom and the flavor releases. Add the chicken stock and cook for 2-3 minutes, or until the mixture has thickened up. Take off the heat and let cool down for 5-10 minutes.
- Add the mayo to a food processor or blender along with lime zest and juice juice, stevia, ¼ teaspoon salt, and a couple cracks of pepper. Add the slightly cooled down curry mixture to the mayo and blend on high until everything is well incorporated. Check for seasoning, you may need more stevia or lime juice.
- When the chicken is ready, allow it to cool for 5-10 minutes then remove the chicken skin. Use two forks and shred the meat off the bones and then chop everything into small pieces. Transfer the chicken to large bowl and season with ½ teaspoon salt, few cracks of pepper, and the juice of half a lemon. Pour over enough curry mayo to thoroughly coat, mix well. Add more curry mayo if needed. Add the green onions, parsley, celery, walnuts, and mix well. Check for seasoning, you may need a little more lemon juice to make the flavors pop.
THAI CURRY CHICKEN SALAD WITH A CREAMY DIJON DRESSING
From eatingbirdfood.com
Estimated Reading Time 3 mins
- Combine the curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create the rub. Use as much of the rub as needed to cover each chicken breast. You may have a bit of the spice rub left over — just store any of the remaining non-contaminated spice mix in an airtight container for later use.
- Heat 1 teaspoon of coconut oil in a skillet over medium heat. Placed seasoned chicken breasts into the skillet and cook for about 10 minutes on each side, until juice runs clear. Remove from heat and let sit for a few minutes to cool. Once cool, slice the chicken for the salads.
- While the chicken is cooking, place all ingredients for the dressing in a small jar or bowl. Whisk until combined and set aside.
- Divide your greens, bell pepper, cucumber, pineapple and red onion on to four plates. Top each with a portion of chicken. Drizzle a little creamy dijon dressing over each salad and top with a sprinkle of gomasio, if using.
CURRY CHICKEN SALAD - NOW COOK THIS! • SIMPLE RECIPES ...
From nowcookthis.com
Estimated Reading Time 5 mins
- In a large bowl, stir together the mayonnaise, lemon juice, and curry powder until well-combined.
- Add the shredded chicken, celery, onions, almonds, and currants; stir until well-combined and everything is evenly coated with the dressing.
- Cover and refrigerate for at least one hour before serving to allow the flavors to blend. Note: You can eat the chicken salad immediately, but the flavor is so much better if you give it some time to sit!
CHICKEN-MANGO CHOPPED SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Total Time 15 minsServings 4
- Combine chicken and remaining ingredients in a large bowl. Add dressing, tossing to coat. Serve immediately.
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From garlicandzest.com
Estimated Reading Time 4 mins
- In a small bowl combine all the ingredients for the dressing and stir until well combined. Set aside.
- In a large bowl, combine the ingredients for the salad and and toss to combine. Add about half of the dressing mixture and fold it into the salad. Add more dressing as needed. It should be moist, but not soupy.
- Refrigerate until ready to serve. Great on sandwiches, tucked into a pita pocket or a bed of lettuce.
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Estimated Reading Time 4 mins
- In a smaller bowl mix together the mayonnaise, curry powder, and ground ginger until well blended.
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From onceuponachef.com
5/5 (35)Category SaladsCuisine American, IndianTotal Time 30 mins
- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
- To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, then taste and adjust seasoning, adding the cayenne pepper, if desired. Cover the chicken salad with plastic wrap and chill until ready to serve. Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
- Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving, otherwise they will get soft.
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From twosleevers.com
Estimated Reading Time 7 mins
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