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 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 16m Yield 8 (1/4 cup) servings Number Of Ingredients 5 Steps:

Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds. Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.

Time 1h Yield 12 Number Of Ingredients 9 Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9x13 inch baking dish. Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool. Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews. Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces. Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.

Time 30m Yield 6 servings Number Of Ingredients 6 Steps:

Bring a pot of salted water to a boil. Add the sweet potatoes and cook until just tender, about 10 minutes. Drain and cool. In a large bowl, mix together the mayonnaise, scallions and cilantro. Add the sweet potatoes and cashews and gently stir to mix. Garnish with cilantro leaves and serve.

Time 5h45m Yield 8 servings. Number Of Ingredients 12 Steps:

Sprinkle chicken with curry powder, garlic and salt. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook until golden brown, 3-4 minutes on each side. Place sweet potatoes and onion in a 5- or 6-qt. slow cooker; top with chicken. Drain pineapple, reserving juice. Add drained pineapple, preserves and soy sauce to slow cooker. Cook, covered, on low 5-6 hours, until chicken and potatoes are tender., In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high , 20-25 minutes, until sauce is thickened. If desired, sprinkle with parsley.

Time 25m Yield 6 Number Of Ingredients 11 Steps:

Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes. Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes. Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

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.

More about “curried sweet potato chicken salad with cashews recipes”

Time 25m Yield 6 Number Of Ingredients 9 Steps:

In large saucepan, cover sweet potatoes with cold water. Cover and heat to boiling. Reduce heat; simmer, covered, 10 to 12 minutes or until tender. Drain; let cool. Meanwhile, in small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool. In large salad bowl, whisk together yogurt, mayonnaise, brown sugar, curry powder and salt. Gently stir in pineapple, green onions and sweet potatoes. Sprinkle with toasted pecans. Serve immediately or cover and chill until ready to serve.