Best 4 Curried Chicken Tossed Salad Recipes

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Embark on a culinary journey with our delectable Curried Chicken Tossed Salad, a symphony of flavors that will tantalize your taste buds. This vibrant and refreshing salad features tender chicken infused with a blend of aromatic spices, perfectly complemented by a medley of crisp vegetables and a tangy, creamy dressing. As you savor each bite, the vibrant flavors of the curry dance on your palate, leaving you craving more. Accompanying this main course salad are three additional tantalizing recipes: a vibrant carrot salad with a hint of ginger and honey, a refreshing cucumber salad with a touch of mint and lime, and a creamy avocado dressing that adds a touch of richness to any dish. Prepare to indulge in a culinary experience that will leave you feeling satisfied and invigorated.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED CHICKEN & PEACH SALAD



Curried Chicken & Peach Salad image

This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We've served this to friends over the years, and they always ask for the recipe. -Radelle Knappenberger, Oviedo, Florida

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup fat-free mayonnaise
1 teaspoon curry powder
2 cups cubed cooked chicken breasts
1/2 cup chopped walnuts
1/4 cup raisins
2 medium peaches, sliced
1 package (5 ounces) spring mix salad greens

Steps:

  • Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

Nutrition Facts : Calories 286 calories, Fat 12g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

CREAMY CURRIED CHICKEN SALAD



Creamy Curried Chicken Salad image

This quick and easy curried chicken salad is simply the best! It's creamy, crunchy, fresh, and so delicious. It's made with rotisserie chicken breasts, so it's a very convenient recipe. It comes together in 20 minutes or less.

Provided by Tania

Categories     Lunch     Main Course     Salad

Time 20m

Number Of Ingredients 13

2 medium/large cooked chicken breasts, shredded
3 stalks celery, small-diced
½ cup roasted cashews, plus more to taste
½ cup golden raisins, plus more to taste
½ cup roasted and salted pistachios (shells removed)
3 scallions, thinly sliced
½ cup chopped Italian parsley
1 cup Greek yogurt
1 tablespoon yellow curry powder
1 to 2 tablespoons honey (plus more to taste)
½ teaspoon garlic powder
Fresh lemon juice to taste
Salt and pepper to taste

Steps:

  • Make the honey curry dressing: In a bowl, whisk the Greek yogurt, curry powder, honey, garlic powder. Then, mix in the freshly squeezed lemon juice to taste. Season with salt and pepper to taste. Adjust if needed - for more sweetness, add more honey. For more acidity, squeeze a little bit more lemon juice.
  • In a large bowl, mix the shredded chicken, celery, cashews, raisins, pistachios, scallions, and Italian parsley along with the prepared honey curry dressing. Season with more salt and pepper if needed.
  • Serve and enjoy! I love serving it over a bed of mixed greens. You can also make sandwiches or wraps.

Nutrition Facts : Calories 298 kcal, Carbohydrate 33 g, Protein 12 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 3 mg, Sodium 31 mg, Fiber 4 g, Sugar 19 g, UnsaturatedFat 12 g, ServingSize 1 serving

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 55m

Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens

Number Of Ingredients 13

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Steps:

  • Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
  • In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
  • In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
  • Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
  • Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

Nutrition Facts : Calories 325 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 322 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 37 grams, Sugar 8 grams

CURRIED CHICKEN FRUIT SALAD



Curried Chicken Fruit Salad image

This is a favorite at ladies' luncheons. Even people who think they don't like curry rave about this dish! I got the recipe from a friend and love to make it.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

1 can (11 ounces) mandarin oranges, drained
3/4 cup pineapple tidbits, drained
1 can (8 ounces) water chestnuts, drained
4 cups cubed cooked chicken
2 cups seedless red or green grapes, halved
1 cup chopped celery
Lettuce leaves
Sliced almonds
DRESSING:
1-1/2 cups mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1-1/2 teaspoons curry powder

Steps:

  • In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

Nutrition Facts : Calories 515 calories, Fat 39g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 21g protein.

Tips:

  • For a more flavorful salad, use a flavorful curry powder. A Madras curry powder is a good option.
  • If you don't have any curry powder, you can use a combination of ground cumin, coriander, and turmeric.
  • To make the salad more hearty, add some cooked chicken or tofu.
  • For a vegetarian version of the salad, omit the chicken and add some chickpeas or black beans.
  • If you like a spicy salad, add a pinch of cayenne pepper or red pepper flakes.
  • Serve the salad immediately, or chill it for later.

Conclusion:

This curried chicken tossed salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The curry powder gives the salad a warm and flavorful taste, and the chicken and vegetables add protein and nutrients. This salad is also a great way to use up leftover chicken.

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