Best 3 Curried Chicken Salad Cups Recipes
**Curried Chicken Salad Cups: A Delightful Symphony of Flavors**
Indulge in a culinary journey with our tantalizing Curried Chicken Salad Cups, a delectable appetizer or light lunch option that bursts with vibrant flavors. These cups feature tender chicken nestled in a creamy and aromatic curry dressing, all nestled within crispy wonton wrappers.
But that's not all! This culinary adventure doesn't stop there. We also offer a diverse selection of additional recipes to satisfy every palate. From the classic Chicken Salad Cups, featuring a simple yet delicious mayonnaise-based dressing, to the tangy and refreshing Lemon Herb Chicken Salad Cups, each recipe promises a unique taste experience.
If you're looking for a healthier option, our Greek Yogurt Chicken Salad Cups are a fantastic choice. They combine creamy Greek yogurt with fresh herbs and a hint of lemon, resulting in a light and flavorful salad. And for those who love a bit of spice, our Thai Chicken Salad Cups, featuring a zesty peanut dressing, are sure to ignite your taste buds.
No matter which recipe you choose, these Curried Chicken Salad Cups and their accompanying variations are guaranteed to impress your guests or brighten up your lunch break. So, let's dive into the culinary adventure and discover the vibrant flavors that await!
CURRIED CHICKEN SALAD IN LETTUCE CUPS
Provided by Dave Lieberman
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
- Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
- In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
- Serve heaping portions of the salad in butter lettuce leaves.
CURRIED CHICKEN SALAD CUPS
For fast, filling appetizers, spoon an easy-to-make chicken salad into miniature phyllo shells.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- In medium bowl, stir together all ingredients except phyllo shells and parsley.
- Just before serving, spoon about 1 tablespoon chicken mixture into each phyllo shell. Garnish with parsley.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 85 mg, Sugar 0 g, TransFat 0 g
MINI CURRIED CHICKEN SALAD CUPS
I love small bites of food with big flavor and a spicy bite too. I am excited to say that this is my first recipe with the flavors of India. I wanted to start out with a mild paste at first. That is why I added a little kick with the cayenne. These mini chicken bites are so delicious with the creamy texture of the dressing and...
Provided by Kimberly Biegacki
Categories Salads
Time 20m
Number Of Ingredients 14
Steps:
- 1. Here are the phyllo cups
- 2. This is the curry paste that I used
- 3. Prepare your chicken and slice up your celery. Mix in the almonds and cranberries and set aside. Next mix up your dressing well. Add the ancho and cayenne to your liking. Ancho has a Smokey flavor and the cayenne is hot. Now mix the dressing into the chicken mixture.
- 4. Fill the phyllo cups and bake for 7 to 10 minutes at 350 degrees. Take them out and add a sprig of parsley or chervil.
- 5. I served these for Sweetest Day for my husband & I along side a wonderful soup called https://www.justapinch.com/recipes/soup/vegetable-soup/orange-you-glad-its-thanksgiving-soup.html?p=1.
- 6. 2-22-2014 ~~~~ We had these tonight for dinner. Of course, I just made one package of 15 but between my husband & I we ate them all. I should of fixed a salad or some soup to go with it. I did get another jar of curry paste; this time medium heat. Woohoo, hot enough for me but my husband said he could take some more heat. LOL
Tips for Making Curried Chicken Salad Cups:
- For a creamier salad, use Greek yogurt or sour cream instead of mayonnaise.
- Add some chopped celery or red onion for a bit of crunch.
- If you don't have curry powder, you can use a blend of garam masala, cumin, and coriander.
- Feel free to adjust the amount of curry powder to your taste.
- For a spicier salad, add a pinch of cayenne pepper.
- Serve the salad cups immediately or chill them for later.
Conclusion:
Curried chicken salad cups are a delicious and easy-to-make appetizer or light meal. They're perfect for a party or potluck, and they can also be packed for lunch. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that everyone will enjoy.
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