Curried Chicken Salad With Spiced Chickpeas And Raita Recipes

CURRIED CHICKEN SALAD

Curried Chicken Salad image

Provided by Ina Garten

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

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.

CURRIED CHICKPEA SALAD

Curried Chickpea Salad image

Provided by myspiceitup.ca

Time 16m

Yield 6 Servings

Number Of Ingredients 11

Ingredients

water: 1 cup
couscous: 1 cup
chickpeas: 1 can (19oz) no salt added
cranberries: 1/2 cup dried
green onions: 2
cilantro: 1/4 cup fresh
curry powder: 2 tablespoons
apple cider vinegar: 1/4 cup
canola oil: 1/3 cup
ginger: 2 teaspoons fresh
lemon juice: 1 teaspoon

Steps:

In a medium saucepan, bring 1 cup of water to a boil and prepare couscous following instructions on package. Transfer cooked couscous to a plate to cool.
In a bowl, combine couscous, chickpeas, cranberries, onions and cilantro.
In a small bowl, prepare the dressing: whisk together curry powder, vinegar, canola oil and ginger until combined.
Drizzle the dressing over the couscous and stir to combine. Add some lemon juice, if desired. Enjoy!

Nutrition Facts : Calories 327kcal, Protein 7g, Carbohydrate 44g, Cholesterol 0mg, Sodium 10mg

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