How To make Crunchy Curried Chicken Salad
3 c Cooked chicken cubes
3 c Cooked rice
22 oz Canned mandarin oranges
-- drained 1/2 md Red onion; sliced
1 Celery rib; thinly sliced
3/4 c Nonfat plain yogurt
1/4 c Honey
2 tb Lemon juice
1 ts Curry powder
1/4 ts Salt
1/3 c Chopped dry-roasted peanuts
-- (unsalted) Combine chicken, rice, oranges, onion and celery in large bowl; cover and refrigerate until chilled. Combine yogurt, honey, lemon juice, curry and salt in small bowl; stir until well combined. Cover and refrigerate until chilled. To serve, pour dressing over salad; toss gently until well combined. Sprinkle with peanuts. Each serving provides: * 376 calories * 25 g. protein * 9 g. fat * 2 g. saturated fat * 50 g. carbohydrate * 1 g. dietary fiber * 57 mg. cholesterol * 383 mg. sodium Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Crunchy Curried Chicken Salad's Videos
Curry Chicken Salad
Recipe:
With Indian-inspired flavors, this Curry Chicken Salad is delicious and nutritious. Easily made with antioxidant-rich curry powder, crispy vegetables, and crunchy cashews, this is one salad you’ll want to make again and again. Enjoy as a sandwich with gluten-free bread or in lettuce wraps to be Whole30-friendly curry chicken salad.
Derrell Makes the Perfect Curry Chicken Salad
Derrell Smith's curry chicken salad dip will be the star of your next BBQ.
Curry Chicken Salad Recipe -
Ingredients:
Use leftover chicken breasts
Use leftover garlic aioli
1⁄2 a cup of chicken stock
2 tbsp of unsalted butter
1⁄4 cup of red onion finely diced
2 celery ribs finely diced 1⁄4 cup of craisins
1tbsp of curry powder 1⁄2 tbsp of celery salt
1⁄2 tsp of freshly cracked pepper 1tsp of lemon juice to taste
Steps:
1. Preheat oven to 350 degrees
2. In a shallow baking pan add chicken breasts, butter, onions, season with celery salt and pepper.
3. Pour chicken stock on top and cover with foil, bake for approx. 20mins or until internal temp is 165 degrees
4. Once the chicken is done, remove it from the oven and allow it to cool.
5. Chop chicken into small dice
6. In a medium-size bowl combine chicken, aioli, celery, craisins, curry powder, lemon juice, and additional celery salt and pepper to taste.
7. Add more or less aioli depending on preferred consistency.
8. Adjust seasoning to taste and serve with crackers or as a sandwich
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How to make CURRIED CHICKEN SALAD SANDWICH
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Easiest Curry Chicken Salad Recipe
FULL RECIPE:
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This curry chicken salad is the easiest! The recipe uses rotisserie chicken to cut out extra cooking time while still packing a flavor punch from curry powder, crunchy veggies, juicy grapes and buttery cashews.
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Curry Chicken Salad Recipe
This delicious Curry Chicken Salad recipe is easy to make using precooked chicken. A great paleo, gluten-free and dairy-free meal that comes together in minutes. Wrap it in lettuce or scoop it up with cucumber slices for a tasty low-carb lunch or light dinner.
Mind Blowing Chicken Salad 3 Ways
These three fun chicken salad recipes will change the way you think about chicken salad. Use code BRIAN2023 to get 10% off your order at
FULL RECIPE & INSTRUCTIONS :
CURRIED CHICKEN SALAD
TOKYO 7/11 (spicy tuna roll) CHICKEN SALAD
HERBY PESTO CHICKEN SALAD
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FURIKAKE:
KEWPIE:
BOOS BLOCK CUTTING BOARD:
10 CHEFS KNIFE:
DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
MESH STRAINER:
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REFERENCED VIDEOS/RECIPES:
BIG ASS SALADS 2:
TAKOYAKI VIDEO:
FULL TAKOYAKI RECIPE:
HOMEMADE MAYO:
CURRIED CHICKEN SALAD
400g cooked chicken, cubed (2-3 chicken breasts)
50g shallot, minced
50g jalapeños, small diced
10g or 2 cloves garlic, minced or microplaned
25-30g lime juice (1 lime)
15g curry powder
3g cumin
5g garam masala
30g minced cilantro
30g pistachios
50g pickled golden raisins + 2 spoonfuls brine (recipe below)
8g salt
200g mayo
SPICY TUNA ROLL CHICKEN SALAD
50g or 1/3c cucumbers, small diced
Salt
Sugar
400g cooked chicken, cubed (2-3 breasts)
175g or 3/4c Kewpie mayonnaise
30g or 1/4c scallions, chopped
40g or 3Tbsp chopped sushi ginger (squeeze out excess liquid)
30g or 2Tbsp white miso
5g or 1tsp soy sauce
20g or 2Tbsp furikake
30g or 2Tbsp sriracha
10g or 2tsp sugar
10g or 2tsp rice vinegar
2-3g or ½-1tsp sesame oil
HERBY PESTO CHICKEN SALAD
50g or 2c fresh basil
30g or 1/2c parsley (stems removed)
20g or 1/3c cilantro
35g lemon juice (1 medium lemon)
200g or 3/4c mayonnaise
400g cooked chicken breast (2-3 breasts)
30g or 1/4c grated parmesan
2-3g or 1-2tsp chili flakes
4g or 3/4tsp salt
50g or 1/4c minced shallots
2 garlic cloves (grated or minced)
50g or 1/3c toasted pine nuts
CHAPTERS:
0:00 Intro & cooking the chicken
2:37 Curried chicken salad
5:11 “Spicy Tuna Roll” chicken salad
7:45 Talking sake (ad)
8:46 Herby pesto chicken salad
10:45 Let’s eat this thing
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