Time 2h55m Number Of Ingredients 16 Steps:
Put chicken in pan covered with liquid Add bay leaves, peppercorns, salt, 1/2 tarragon, thyme garlic Cook chicken for about 40-45 min until cooked through and no longer pink Cut chicken into bite-sized pieces Let cool in refrigerator for about 15 minutes In separate bowl, add mayo, curry, celery, other 1/2 tarragon and fresh cracked black pepper Stir to combine with cooled chicken Add grapes and glazed pecans last, then combine Let mixture set in refrigerator for at least 2 hours to allow flavors to peak and “marry”
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 25m Number Of Ingredients 9 Steps:
Line a baking sheet with parchment paper. Set aside. In a large bowl, mix together all of the ingredients except for the phyllo shells. That’s the chicken, grapes, almonds, curry powder, mayonnaise, celery, salt, and pepper. Toss together with a spoon until all of the chicken is fully coated with the seasoning and all ingredients are well-combined. Scoop a heaping tablespoonful of the curry chicken mixture into each phyllo cup. Bake at 350°F for 5 to 8 minutes, just until the centers of the curry chicken mixture are heated through.
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 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 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 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).
