Curried Sweet Potato Chicken Salad With Cashews Recipes

CURRIED CHICKEN SALAD WITH CASHEWS

Steps:

• Combine the chicken, cashews, grapes, and celery in a bowl.
• In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended.
• Add the dressing to the chicken mixture and toss lightly.
• Refrigerate at least 2 hours before serving.

CURRIED CHICKEN SALAD

Steps:

• In a medium bowl, toss together the chicken, onion, coriander, and raisins.
• In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
• In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1-inch cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 cups cubed chicken or 4 to 6 servings

CURRIED CHICKEN AND SWEET POTATO SALAD

Steps:

• Put the first 4 ingredients into a plastic bag.
• Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
• Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
• Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
• Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
• While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
• Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
• Garnish with the reserved cilantro and serve immediately or refrigerate until required.