Best 6 Curry Chicken Salad By Paula Deen Recipes
Indulge in a symphony of flavors with Paula Deen's tantalizing Curry Chicken Salad, a culinary masterpiece that tantalizes the taste buds with its unique blend of spices and textures. This delectable dish combines tender, succulent chicken, crisp celery, crunchy almonds, and a creamy, flavorful dressing, creating a harmonious balance of sweet, savory, and tangy notes. The subtle heat of the curry powder adds a touch of warmth, while the juicy grapes and pineapple chunks introduce bursts of sweetness that perfectly complement the savory chicken. Experience a culinary journey like no other with this extraordinary Curry Chicken Salad, a true testament to Paula Deen's culinary expertise.
In addition to the classic Curry Chicken Salad, the article presents a tempting array of variations that cater to diverse palates and dietary preferences. For those seeking a lighter option, the Low-Fat Curry Chicken Salad offers a guilt-free indulgence with its reduced-fat mayonnaise and nonfat yogurt dressing. The Waldorf Curry Chicken Salad adds a touch of sophistication with the inclusion of crisp apples and walnuts, while the Madras Curry Chicken Salad brings a bold and fiery twist with its authentic Indian spices.
For those with a sweet tooth, the Tropical Curry Chicken Salad is a delightful treat, combining the flavors of pineapple, mango, and coconut. And for a unique twist on a classic, the Curried Chicken Salad with Grapes and Pecans introduces a delightful combination of sweet grapes and crunchy pecans. With so many enticing options to choose from, this article is a treasure trove of culinary delights that will satisfy even the most discerning palate.
CURRY CHICKEN SALAD
This Curry Chicken Salad is absolutely one of the best, easiest, and on the go meals! It is loaded with tender chicken, creamy curry dressing, crisp celery, and sweet golden apples. You can make this chicken salad quickly and eat it right away or use it for meal prep and keep it in the fridge for quick and easy meals throughout the week. Serve this Curried Chicken salad for lunch, dinner, or at brunch or potluck.
Provided by Kimber
Categories Lunch
Time 20m
Number Of Ingredients 10
Steps:
- Combine the mayonnaise with the curry powder, salt and pepper and mix well.
- In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds. Pour the dressing over top and stir until evenly coated.
- Serve chilled with crackers, on greens, or your favorite way. Enjoy!
Nutrition Facts : ServingSize 3 /4 cup, Calories 327 kcal, Carbohydrate 11 g, Protein 24 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 459 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 14 g
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
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.
CURRY CHICKEN SALAD BY PAULA DEEN
This is from Paula Deen's cooking show and I did not see it posted here so I hope it's not a repeat. She was not consistent in telling exactly how much of each ingredient, so some are an estimate, and I've guessed the number of servings. I made it tonight for lunch tomorrow and I really liked it, it has a very mild curry flavor. I subsituted 1/2 the mayonnaise with sour cream and dried cranberries for the grapes.
Provided by Mad-catter
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all salad ingredients together in a bowl.
- Mix all dressing ingredients together in a separate bowl.
- Pour dressing over salad mixture, stir, and serve.
Nutrition Facts : Calories 482.8, Fat 31.1, SaturatedFat 4.7, Cholesterol 67.8, Sodium 738.8, Carbohydrate 31, Fiber 4.2, Sugar 9.4, Protein 22.4
PAULA'S CLASSIC CHICKEN SALAD
Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together mayonnaise, lemon juice, and salt. Add chicken, celery, and almonds, stirring until well combined. Cover and refrigerate for up to 3 days. Serve on bread with lettuce and tomato.
CURRY CHICKEN SALAD
I'm not a huge curry fan and wouldn't think this was appealing on my own, but this Paula Deen recipe is to-die-for. We've had this at work a couple times, and you can't stop eating it once you start. There's something about the mixture that is addictive...if I see red grapes anywhere I instantly think of this chicken salad recipe. Bring this to your next potluck.
Provided by AmyZoe
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl.
- Combine the dressing ingredients and mix well.
- Add to the chicken mixture and stir gently to combine.
- Season with salt to taste.
Tips:
- Choose high-quality ingredients: Use fresh, flavorful ingredients for the best results. Look for ripe, juicy chicken breasts and fresh, crisp celery and red onion. A good quality mayonnaise and tangy Dijon mustard will also make a big difference.
- Cook the chicken properly: Cook the chicken until it is cooked through but still tender and juicy. Overcooked chicken will be dry and tough.
- Cool the chicken completely before shredding: This will help to prevent the chicken from falling apart and becoming mushy.
- Use a sharp knife to shred the chicken: This will help to create even, bite-sized pieces of chicken.
- Don't overmix the salad: Mix the salad gently until the ingredients are combined. Overmixing will make the salad mushy.
- Serve the salad immediately: Curry chicken salad is best served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.
Conclusion:
This curry chicken salad is a flavorful and refreshing dish that is perfect for a light lunch or dinner. It is also a great option for potlucks and picnics. With its creamy, tangy dressing and tender chicken, this salad is sure to be a hit with everyone who tries it.
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