Curried Chicken Salad Stuffed Endives Recipes

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CURRIED CHICKEN SALAD STUFFED ENDIVES



Curried Chicken Salad Stuffed Endives image

I made this recipe once for a ladies luncheon, and every since, I have been ask to make them. I will be making them for our ladies Tea this Saturday. I hope you all enjoy them as well.

Provided by Phyllis Burroughs

Categories     Chicken Salads

Time 30m

Number Of Ingredients 10

2 chicken breast halves
1/2 c chopped celery
1 c pecans, in pieces
1/2 c dried cranberries
1 honey crisp apple chopped
5-7 Tbsp mayonnaise
1 tsp curry powder (or to taste)
1 tsp fresh parsley (optional)
salt and pepper to taste
1 endive

Steps:

  • 1. In a bowl, combine the chopped chicken, chopped celery,, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
  • 2. Cut off end of endive and separate leaves. rinse gently, and drain. Spoon salad into each boat shaped leaf.
  • 3. Add a pretty paper doily to a favorite serving plate and place you little stuffed boats on it.

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.

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