Curried Chicken Salad With Pineapple And Grapes Recipes

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CURRIED CHICKEN SALAD WITH GRAPES



Curried Chicken Salad With Grapes image

A touch of curry makes this salad interesting but not overpowered like some. This calls for roasting chicken (better flavor than poaching), but I prefer to use rotisserie chicken. It is so easy and flavorful, not to mention a time saver. I always season to taste, but the measurements should be about right. I toss the salad the night before to give the flavors time to meld.

Provided by Brianna Storer

Categories     Lunch/Snacks

Time 55m

Yield 8 1 cup servings

Number Of Ingredients 14

5 chicken breasts, halved bone-in
1 tablespoon olive oil
salt
pepper
seasoning, such as Mrs. Dash
1 3/4 cups diced celery
2 cups halved red grapes
1 1/4 cups mayonnaise
2/3 cup sour cream
4 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon curry powder
salt
pepper

Steps:

  • Place chicken on rack inside a 9"x13" pan. Rub breasts with olive oil. Season with salt, pepper and Mrs. Dash (or similar seasoning).
  • Roast until no longer pink, about 45 minutes.
  • Cool until easy to handle. Remove skin and bones. Shred meat into bite-sized pieces. (Shredding instead of cubing allows the dressing to adhere to the chicken more easily.).
  • Meanwhile, combine dressing ingredients. Taste often to reach desired outcome.
  • Combine chicken, celery and grapes. Toss with enough dressing to coat, allowing for a little extra as the chicken will absorb some while melding in the refrigerator.
  • Best chilled overnight, but it is still great if you can't wait that long.
  • Serve alone or with rolls for sandwiches.

Nutrition Facts : Calories 400.6, Fat 26.5, SaturatedFat 7, Cholesterol 76, Sodium 347, Carbohydrate 21.4, Fiber 0.8, Sugar 12.3, Protein 20.3

CURRIED CHICKEN SALAD WITH PINEAPPLE AND GRAPES



Curried Chicken Salad with Pineapple and Grapes image

This fun and flavorful beauty turns last night's cooked chicken into a delightful salad that's perfect for lunch. -Linda Bevill, Monticello, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

4 cups cubed cooked chicken
1 can (20 ounces) pineapple tidbits, drained
1 cup halved seedless grapes
1/2 cup mayonnaise
1/2 teaspoon curry powder
Fresh cilantro leaves, optional
Bibb lettuce leaves, optional

Steps:

  • In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.

Nutrition Facts : Calories 364 calories, Fat 22g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.

CURRY CHICKEN SALAD WITH GRAPES



Curry Chicken Salad with Grapes image

The most delicious curry chicken salad that you'll ever have. Seriously, this recipe is so good.

Provided by Dr. Lisa

Categories     American (Caribbean Influence)

Time 2h55m

Number Of Ingredients 16

For chicken:
4 chicken thighs (about 2 lbs- skin and fat removed)
3 cups water or chicken broth(or enough liquid to cover chicken)
1/2 tbsp ground peppercorns
1 tsp sea salt
3 bay leaves
3 cloves garlic (smashed)
1 tbsp dried tarragon
handful fresh thyme
1/3 cup glazed nuts
1/2 cup mayonnaise
2 tsp curry powder
1/3 cup celery hearts (diced)
1/2 cup green grapes (cut in half)
2 tbsp scallions (chopped)
*fresh ground pepper to taste

Steps:

  • Put chicken in pan covered with liquid
  • Add bay leaves, peppercorns, salt, 1/2 tarragon, thyme garlic
  • Cook chicken for about 40-45 min until cooked through and no longer pink
  • Cut chicken into bite-sized pieces
  • Let cool in refrigerator for about 15 minutes
  • In separate bowl, add mayo, curry, celery, other 1/2 tarragon and fresh cracked black pepper
  • Stir to combine with cooled chicken
  • Add grapes and glazed pecans last, then combine
  • Let mixture set in refrigerator for at least 2 hours to allow flavors to peak and "marry"

Nutrition Facts : Calories 317 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 478 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CURRIED CHICKEN AND GRAPE SALAD



Curried Chicken and Grape Salad image

This deli favorite is easy to make; just add curry and lemon juice to mayonnaise, then blend with cooked chicken, grapes, and crunchy celery.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 5

Number Of Ingredients 9

1/2 cup mayonnaise or salad dressing
2 tablespoons lemon juice
2 to 3 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups diced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup thinly sliced celery
1 cup seedless red grapes, halved
3 tablespoons slivered almonds, toasted

Steps:

  • In large bowl, stir dressing ingredients until well mixed.
  • Fold in chicken, celery and grapes. Sprinkle with almonds.

Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 80 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving (1 Cup), Sodium 860 mg, Sugar 8 g, TransFat 0 g

CURRY CHICKEN SALAD WITH GRAPES



Curry Chicken Salad with Grapes image

After the news that a local cafe was closing, I begged the owner for this recipe. The sweetness of the red grapes compliments the curry perfectly and the almonds provide a nice crunch. It's always a hit and I'm always asked for the recipe. It's nice served over a large leaf of romaine, on a croissant, or just out of the bowl with a fork!

Provided by KJ0601

Categories     Salad     Curry Salad Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

½ cup butter
2 cups mayonnaise
¼ cup minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
4 cups shredded cooked chicken
2 cups halved red grapes
½ cup toasted slivered almonds

Steps:

  • Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature.
  • Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 7.9 g, Cholesterol 57.7 mg, Fat 41.6 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 10.1 g, Sodium 284.1 mg, Sugar 5.1 g

MIMI'S CURRIED HAWAIIAN CHICKEN SALAD



Mimi's Curried Hawaiian Chicken Salad image

My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!

Provided by LEGALPEACH

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 15

Number Of Ingredients 11

6 boneless, skinless chicken breasts, cubed
3 cups mayonnaise
1 tablespoon curry powder
1 teaspoon lemon juice
1 tablespoon soy sauce
2 ½ cups slivered almonds, toasted
1 pound seedless green grapes, halved
2 cups chopped celery
1 (8 ounce) can sliced water chestnuts
1 (20 ounce) can pineapple chunks, thoroughly drained
paprika, for garnish

Steps:

  • Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  • In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  • Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  • Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

Nutrition Facts : Calories 587.7 calories, Carbohydrate 19.3 g, Cholesterol 71.5 mg, Fat 45.7 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 6.3 g, Sodium 389.3 mg, Sugar 12.4 g

PINEAPPLE CHICKEN SALAD WITH CURRY DRESSING



Pineapple Chicken Salad with Curry Dressing image

A delightful mix of chicken and pineapple with a delicate creamy curry dressing. Toasted almonds and celery add a delightful crunch. If you use fresh pineapple, you can serve the salad in the hollowed-out pineapples. You will have extra pineapple curry dressing that you can use for a dip, dressing, or marinade. See the notes if you plan to make the salad in advance.

Provided by Pat Nyswonger

Categories     Salads

Time 40m

Number Of Ingredients 15

Optional: 2 fresh pineapples (for pineapple bowls)
2 cups pineapple chunks (fresh, frozen, or canned)
4 cooked, chicken breasts cut into bite-size pieces
2 stalks of celery 8" long, diced
1/2 red onion, diced
4 tablespoons chopped fresh parsley
1/2 cup blanched almond slivers, toasted
1/2 cup Creamy Pineapple-Curry Dressing (recipe below)
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/2 cup fresh pineapple juice* (see notes)
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 to 3 teaspoons curry powder
salt and pepper to taste

Steps:

  • If you want to serve the chicken salad in pineapple bowls, see our post that details how to make bowls from a fresh pineapple. Save the juices that accumulate when you slice the pineapple.
  • In a large bowl combine the pineapple chunks, chicken, celery, onion, parsley, and toasted almonds.
  • Make the dressing in a separate bowl. Combine the yogurt, mayonnaise, pineapple juice, lemon juice, and garlic. Whisk in 1 teaspoon of curry powder and taste. Add additional curry powder if desired. Season with salt and pepper.
  • Mix 1/2 cup of the salad dressing to the salad and toss together to moisten well. Serve the salad in pineapple bowls if desired.

Nutrition Facts : Calories 275 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 285 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CURRIED CHICKEN FRUIT SALAD



Curried Chicken Fruit Salad image

This is a favorite at ladies' luncheons. Even people who think they don't like curry rave about this dish! I got the recipe from a friend and love to make it.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

1 can (11 ounces) mandarin oranges, drained
3/4 cup pineapple tidbits, drained
1 can (8 ounces) water chestnuts, drained
4 cups cubed cooked chicken
2 cups seedless red or green grapes, halved
1 cup chopped celery
Lettuce leaves
Sliced almonds
DRESSING:
1-1/2 cups mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1-1/2 teaspoons curry powder

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.

Nutrition Facts : Calories 515 calories, Fat 39g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 21g protein.

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