Time 30m Yield 5 Number Of Ingredients 9 Steps:
In large bowl, stir dressing ingredients until well mixed. Fold in chicken, celery and grapes. Sprinkle with almonds.
Time 55m Yield 8 1 cup servings Number Of Ingredients 14 Steps:
Place chicken on rack inside a 9"x13" pan. Rub breasts with olive oil. Season with salt, pepper and Mrs. Dash (or similar seasoning). Roast until no longer pink, about 45 minutes. Cool until easy to handle. Remove skin and bones. Shred meat into bite-sized pieces. (Shredding instead of cubing allows the dressing to adhere to the chicken more easily.). Meanwhile, combine dressing ingredients. Taste often to reach desired outcome. Combine chicken, celery and grapes. Toss with enough dressing to coat, allowing for a little extra as the chicken will absorb some while melding in the refrigerator. Best chilled overnight, but it is still great if you can’t wait that long. Serve alone or with rolls for sandwiches.
Time 1h20m Yield 12 Number Of Ingredients 8 Steps:
Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature. Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.
Time 1h Yield 6 servings Number Of Ingredients 11 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.
Time 55m Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens Number Of Ingredients 13 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
Time 15m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.
Time 25m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.
Yield Makes 4 servings Number Of Ingredients 12 Steps:
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.) Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.
More about “curried chicken and grape salad recipes”
Time 20m Yield 2-3 serving(s) Number Of Ingredients 9 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).
