Cinnamons Curry Chicken Salad Recipes

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CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

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.

FRUITED CURRY CHICKEN SALAD



Fruited Curry Chicken Salad image

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.

Provided by Karen L. Baker

Categories     Salad     Curry Salad Recipes

Yield 8

Number Of Ingredients 10

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
½ onion, chopped
1 small apple - peeled, cored and chopped
⅓ cup golden raisins
⅓ cup seedless green grapes, halved
½ cup chopped toasted pecans
⅛ teaspoon ground black pepper
½ teaspoon curry powder
¾ cup mayonnaise

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!

Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g

CURRIED CHICKEN SALAD WITH PEACH CHUTNEY



Curried Chicken Salad with Peach Chutney image

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.

Provided by Arrisje

Categories     Salad

Time 1h35m

Number Of Ingredients 16

1 can sliced peaches in juice (14)
¾ cup diced red pepper
¾ cup diced onion
¼ raisins
1 tsp ground cinnamon
½ tsp ground ginger
¼ cup cider vinegar
¼ cup honey
1½ cup water
salt and pepper to taste
Chicken breast
1 cup plain yogurt
½ cup mayonnaise
1 to 2 teaspoons curry powder (to taste)
4 green onions sliced
⅓ cup chopped pecans

Steps:

  • Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  • Combine all the ingredients for the chutney and simmer until the liquid is reduced by ⅔. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
  • Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
  • Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

CURRIED CRANBERRY CHICKEN SALAD



Curried Cranberry Chicken Salad image

Make and share this Curried Cranberry Chicken Salad recipe from Food.com.

Provided by tgobbi

Categories     Chicken

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup low-fat mayonnaise (plain yogurt is another possibility although I haven't tried it) or 1 cup salad dressing (plain yogurt is another possibility although I haven't tried it)
2 tablespoons lime juice
1 1/2 teaspoons curry powder (or more to taste)
4 1/2 cups cooked chicken, chopped
2 chopped apples or 2 granny smith apples
1 cup dried sweetened cranberries (Craisins)
1 cup thinly sliced celery
1/2 cup chopped pecans
1/4 cup chopped scallion

Steps:

  • Combine mayonnaise, lime juice and curry powder in large mixing bowl.
  • Stir in remaining ingredients.

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES



Quick and Easy Curry Chicken Salad for Lunches image

Curry chicken salad is one of my favorite recipes to make ahead for a week of effortless but delicious lunches. This recipe is so flavorful and has ton of great texture. There are so many ways you can eat this chicken salad: sandwich, mixed into a salad, scooped into lettuce cups, spooned into cucumbers or other veggies, dipped with pita, spread on top of toast, or just eaten straight out of the container! Curry chicken salad is also a great party app, just place dollops in little cucumber cups, finger sandwiches, or crackers and serve!

Provided by Stirs and Stripes

Categories     Chicken Salad

Time 15m

Yield 6

Number Of Ingredients 10

½ cup plain yogurt
¼ cup mayonnaise
1 tablespoon curry powder
½ pound shredded cooked chicken breast
1 medium apple, peeled and diced
2 stalks celery, diced
1 stalk green onion, finely chopped, or more to taste
½ cup sliced almonds
¼ cup raisins
salt and ground black pepper to taste

Steps:

  • Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
  • Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 13 g, Cholesterol 36.9 mg, Fat 13.2 g, Fiber 2.2 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 8.5 g

CINNAMON'S CURRY CHICKEN SALAD



Cinnamon's Curry Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds chicken breasts (skinless and boneless)
1 cup mayonnaise
2 1/2 teaspoons curry powder
1 stalk celery, finely chopped
1 1/2 teaspoons mango chutney (or orange marmalade)
Sea Salt and freshly ground black pepper
1 medium to large Hawaiian papaya, cut lengthwise, seeds removed
Mixed greens, for garnish
Paprika, for garnish

Steps:

  • In medium saucepan, bring 3 cups of water to a boil, reduce heat and add chicken. Add fresh garlic, salt and pepper to taste. Let simmer for 10 to 12 minutes or until fork tender - be careful not to overcook. Remove chicken from saucepan and allow for chicken to rest on a wire rack.
  • Once the chicken is cooled, dice into small pieces.
  • In a medium bowl, combine the mayonnaise, curry powder, chopped celery and mango chutney. Add the diced chicken, season with salt and pepper, to taste, and stir until ingredients have mixed completely. Cover and refrigerate for at least 1 hour.
  • Cut a medium to large sized Hawaiian papaya lengthwise and remove all seeds. Let chill.
  • Prepare a plate with a layer of greens. Place the chilled half papaya in the center of the plate, surrounded by the greens. Using an ice cream scoop, place a generous scoop of chilled curried chicken salad into the center of the papaya, and sprinkle with paprika, for garnish.

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