Curried Chicken Salad With Red Peppers Recipes

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CURRIED CHICKEN SALAD WITH GRAPES AND RED PEPPERS



Curried Chicken Salad With Grapes and Red Peppers image

This is a wonderfully easy and delicious chicken salad sandwich. The grapes add a nice sweetness and the red peppers and onions add a nice flavor. I served it on two halves of a whole wheat roll with mustard and barbecue sauce.

Provided by Reddyrat

Categories     Lunch/Snacks

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 cups cooked chicken (diced or shredded)
1/4 cup light mayonnaise
1 teaspoon curry powder
1 cup grapes, halved
1/2 small red bell pepper, diced
1/2 small onion, sliced
1 dash cinnamon
1 dash salt
1 dash sugar (optional)

Steps:

  • Saute the red bell pepper and onion in a skillet over medium heat until soft (about ten minutes). I made these the day before.
  • Mix all ingredients.
  • Serve (you may want to chill it in the refrigerator for awhile).

Nutrition Facts : Calories 402.2, Fat 19.5, SaturatedFat 4.1, Cholesterol 115.5, Sodium 425.1, Carbohydrate 19.6, Fiber 1.8, Sugar 14.5, Protein 36.2

FAST CHICKEN CURRY WITH RED PEPPERS



Fast chicken Curry with Red Peppers image

I usually serve this over rice or pasta. By the time the rice or pasta is done, this stir-fry is ready to serve. I found this recipe in a Canadian Living magazine a couple years ago.

Provided by bert2421

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup chicken stock
2 teaspoons cornstarch
1/4 teaspoon salt
4 teaspoons vegetable oil
1 lb boneless skinless chicken breast, cut in thin strips
2 cloves garlic, minced
1 tablespoon minced gingerroot
1 tablespoon mild curry paste or 1 tablespoon mild curry powder
2 large sweet red peppers, cut in thin strips
4 green onions, sliced

Steps:

  • Combine stock, cornstarch and salt; set aside.
  • In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
  • Transfer to plate.
  • Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
  • Add peppers; cook, stirring, for 2 minutes.
  • Stir stock mixture and pour into skillet; bring to a boil.
  • Cook, stirring, for 1 minute or until thickened.
  • Add chicken and onions; cook, stirring for 2 minutes or until heated through.

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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