Best 9 Chicken And Pineapple Salad With Curry Mayonnaise Recipes

CHICKEN PINEAPPLE SALAD WITH CURRY MAYO

Steps:

• Drain the pineapple and save the juice. Cube the chicken breast and add the bits to a plastic bag. Add salt and 1 tsp curry powder and massage to distribute. Add 5 tbsp pineapple juice. Push out all the air from the bag and close airtight. Leave chicken to marinate for 20 minutes, and set oven to preheat to 200°C (392°F).
• Crack the egg in a tall container. Mix with a hand blender making up and down movements until the egg has doubled in size and is frothy. Gently add the oil in a slow continuous stream while keeping the up and down mixing. The mixture should emulsify before all of the oil has been added. When done, add 2 tsp lemon juice, 1 tsp curry powder and 1/4 tsp salt. Stir in condiments and set aside.
• Place chicken bits on an oven tray and bake at 200° for about 10 minutes or until done (check largest bit for doneness by cutting it in half and checking if cooked through). Let cool before adding to the salad to avoid wilting salad leaves.
• Chop the lettuce and place on the bottom of a serving bowl. Cut the pineapple to small pieces. Add the chicken and pineapple bits over the salad, in the centre of the bowl. Top with roasted shaved almonds. Drizzle curry mayo dressing over the salad, or serve on the side.

CURRIED CHICKEN SALAD WITH PINEAPPLE AND GRAPES

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.

PINEAPPLE AND CHICKEN SALAD

Steps:

• Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.

CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Steps:

• CURRIED MAYONNAISE:.
• Combine all ingredients thoroughly.
• CHICKEN AND PINEAPPLE SALAD:.
• Toast coconut on oven tray in moderate oven for about 5 minutes.
• Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
• Refrigerate 1 hour before serving.
• Serves 4.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

FRUITED CURRY CHICKEN SALAD

Steps:

• In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

SPICED CHICKEN & PINEAPPLE SALAD

Steps:

• Drain the pineapple, reserving the juice. If in rings, chop into chunks. Mix with the chicken, onion, leaves, coriander and tomatoes, and divide between 2 containers if taking as lunch.
• For the dressing, whisk 2 tbsp of the pineapple juice, the red chilli, vinegar and sweet chilli sauce with some seasoning in a small jam jar or lidded container, and toss this through the salad before serving.

PINEAPPLE CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first six ingredients. Combine the mayonnaise, onion salt, garlic salt and paprika; add to chicken mixture and mix well. Serve on lettuce-lined rolls.

CHICKEN SALAD WITH CRUSHED PINEAPPLE

Steps:

• Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

MIMI'S CURRIED HAWAIIAN CHICKEN SALAD

Steps:

• Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
• In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
• Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
• Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.