Best 4 Curried Chicken Salad With Spiced Chickpeas And Raita Recipes
Tantalize your taste buds with a culinary journey to India, where flavors dance on your palate. Indulge in a tantalizing trio of recipes that pay homage to the vibrant street food culture. Dive into the aromatic depths of Curried Chicken Salad, where succulent chicken mingles with a symphony of spices, creating a harmonious blend of flavors. Embark on a textural adventure with Spiced Chickpeas, where crispy exteriors give way to a soft and flavorful interior, each bite a delightful fusion of textures. Cool down with a refreshing Raita, a cooling yogurt-based sauce that balances the heat of the other dishes, leaving you refreshed and craving more.
Embark on a culinary adventure that will transport you to the bustling streets of India, where every bite is an explosion of flavors and textures. Delight in the Curried Chicken Salad, a harmonious blend of tender chicken, aromatic spices, and a creamy mayonnaise dressing. Experience a delightful textural contrast with the Spiced Chickpeas, where crispy exteriors yield to soft and flavorful interiors, infused with a medley of spices. Balance the heat with a refreshing Raita, a cooling yogurt-based sauce that provides a soothing contrast to the vibrant flavors of the other dishes.
CURRIED CHICKEN SALAD
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.
CURRIED CHICKEN SALAD
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.
CURRIED CHICKEN SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
- Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
- Preheat the oven to 400 degrees F.
- Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.
CURRIED CHICKPEA SALAD
This dish is surprisingly good considering the ingredients are so simple, and it's a cinch to make. It's better to eat the same day, once you stir in the fresh herbs.
Provided by Tara Parker-Pope
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
- Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
- Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
- Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 11 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- To make the most flavorful chicken salad, use a combination of cooked chicken breast and dark meat. Dark meat has a richer flavor that will add depth to the salad.
- Be sure to cook the chicken thoroughly before adding it to the salad. This will help to prevent the spread of bacteria.
- When choosing chickpeas, look for ones that are firm and plump. Avoid any chickpeas that are wrinkled or shriveled.
- If you don't have time to make your own raita, you can use a store-bought variety. However, be sure to choose a raita that is made with fresh yogurt and cucumbers.
- Serve the curried chicken salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.
Conclusion:
This curried chicken salad is a delicious and healthy meal that is perfect for a quick lunch or dinner. The combination of chicken, chickpeas, and raita creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this curried chicken salad a try. You won't be disappointed!
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