Best 3 Cashew Curry Chicken Salad Recipes
Get ready to tantalize your taste buds with a delectable cashew curry chicken salad recipe that is sure to impress. Bursting with vibrant flavors, this culinary creation combines tender chicken, crunchy cashews, and a creamy curry dressing for a satisfying and flavorful experience. Whether you're planning a light lunch, a delightful picnic, or a special get-together, this recipe will leave you and your guests craving for more. So gather your ingredients, prepare your taste buds, and embark on a culinary journey to create this irresistible cashew curry chicken salad that promises to be a new favorite in your recipe collection.
Let's cook with our recipes!
CASHEW-CURRY CHICKEN SALAD
My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. -Janine Cooper-Moren, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,
Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 267mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CASHEW CHERRY CURRY CHICKEN SALAD
I'm a southern cook so I season to taste. When I don't have an exact measurement, don't worry, just add spices a little at a time so your palate will tell you what tastes yummy! You can make a sandwich or put it over a bed of lettuce. My favorite is on a croissant. Just try it...you'll love it!
Provided by Kathy Harwood
Categories Chicken Salads
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Boil 3 large chicken breasts for 35-45 minutes. Cool and remove skin. Pull chicken off of bone and tear into bite-size pieces.
- 2. In a large bowl add the chicken pieces, diced red onion, chopped celery, dried cherries and cashew pieces.
- 3. Add enough mayonnaise to bind the ingredients together without making it goopy. I start with 1/2 cup and then add a little more at a time so I don't overdo it.
- 4. Add the curry. You may want to add it in slowly so you can taste test the strength of the curry. I add 2-3 pinches, mix, then more if I want it stronger. (I use the Sri Lankan curry blend which contains coriander, cumin, fennel, fenugreek, cloves and other spices. You can get it at www.spice-appeal.com if you're interested or use your own type of curry.)
- 5. Add salt and white pepper to taste. I use white pepper because I love it but you can use black if you prefer.
COOKING LIGHT CASHEW CURRY CHICKEN SALAD
Steps:
- Grilled chicken and roasted nuts on grill. Chop, mix cold. Mix sauce, adjust flavor as needed. Required salt, added Grahm masala, maybe something hot/sweet? Mix in chopped ingredients, adjust sauce volume.
Tips:
- Use high-quality ingredients for the best flavor. Look for organic, free-range chicken and fresh, crisp vegetables.
- Don't overcook the chicken. Poach or grill it until it is just cooked through to keep it tender and juicy.
- Use a variety of vegetables in your salad for added flavor and texture. Some good options include celery, onion, red bell pepper, and grapes.
- Make sure the curry dressing is well-balanced. It should be flavorful but not too spicy. You can adjust the amount of curry powder and cayenne pepper to taste.
- Serve the salad immediately after making it, or store it in the refrigerator for later. It will keep for up to 3 days.
Conclusion:
Cashew curry chicken salad is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its creamy curry dressing and crunchy cashews, this salad is sure to be a hit with everyone who tries it.
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