Time 20m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,
Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes. Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.
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 20m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.
Time 10m Yield 6 Number Of Ingredients 4 Steps:
In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Yield Makes 6 servings Number Of Ingredients 14 Steps:
Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
Time 3h Yield 6 serving(s) Number Of Ingredients 8 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.
Time 15m Yield 4 Number Of Ingredients 8 Steps:
Combine chicken with celery and almonds in a bowl. Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.
More about “curried chicken salad with cashews recipes”
Time 10m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Combine mayonnaise, preserves, curry, lime juice, and seasonings in a large bowl. Add chicken, mango, celery, scallions, and cilantro; toss to coat. Add cashews just before serving. Serve on croissants.
