Curried Strawberry Chicken Salad Recipes

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STRAWBERRY CHICKEN SALAD



Strawberry Chicken Salad image

Easy and healthy salad recipe made with romaine lettuce, onions, avocados, strawberries, grilled chicken, and then tossed in a delicious mustard vinegarette.

Provided by Rena

Categories     Salad

Time 35m

Number Of Ingredients 16

3 tbsp. Red Wine Vinegar
1 1/2 tbsp. Dijon Mustard
1 tbsp. Maple Syrup
1 tbsp. Chopped Fresh Dill Weed
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Ground Black Pepper
1/4 cup Olive Oil
1 pound Boneless Skinless Chicken Breast
Kosher salt and pepper (to taste)
1 Head Romaine (roughly chopped)
1/2 Red Onion (chopped or sliced)
1 Avocado (halved, seeded, peeled and sliced)
1 1/2 cups Strawberries (quartered)
1/3 cup Shaved Parmesan Cheese
1 Tbsp Avocado Oil

Steps:

  • Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.
  • Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.
  • Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
  • Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.
  • Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.
  • Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
  • For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.
  • Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.

Nutrition Facts : Calories 426 kcal, Carbohydrate 14 g, Protein 28 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 570 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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.

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 55m

Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens

Number Of Ingredients 13

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Steps:

  • Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
  • In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
  • In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
  • Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
  • Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

Nutrition Facts : Calories 325 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 322 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 37 grams, Sugar 8 grams

STRAWBERRY CHICKEN CURRY SALAD



Strawberry Chicken Curry Salad image

Make and share this Strawberry Chicken Curry Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
3 tablespoons chutney
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon curry powder (more if you like a strong curry taste)
3 cups cooked chicken, chopped
1 cup walnuts, coarsely chopped
1 cup chopped celery
1/2 cup red seedless grapes, halved
1 pint strawberry, hulled and sliced
1 head romaine lettuce, torn into bite-size pieces

Steps:

  • In a large mixing bowl, add the first 5 ingredients; stir to mix well.
  • Add in the chicken, walnuts, celery, and grapes; stir to mix; season with additional salt/pepper if desired.
  • Cover and chill for 1 hour.
  • Right before ready to serve, add the sliced strawberries; toss gently.
  • Place lettuce leaves on individual plates; top with salad mixture; serve.

Nutrition Facts : Calories 446.7, Fat 31, SaturatedFat 4.5, Cholesterol 62.7, Sodium 547.9, Carbohydrate 23.3, Fiber 5.1, Sugar 9.5, Protein 22.8

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.

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