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Curried Chicken Salad on Pumpernickel

Curried Chicken Salad on Pumpernickel


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Ingredients

  • 2 1/4 Pounds boneless, skinless chicken breasts
  • 2 1/2 Cups chicken stock, or packaged low-sodium chicken broth
  • 1/2 Cup dry white wine
  • 5 sprigs cilantro, plus 2 tablespoons finely chopped
  • 1/4 Cup freshly squeezed lemon juice
  • 2 cloves garlic, smashed
  • 1 Teaspoon black peppercorns
  • 1 1/2 Teaspoon salt, plus more for seasonings
  • 4 green onions, 2 smashed and 2 finely chopped
  • 2 ribs celery, finely chopped
  • 1 Cup mayonnaise
  • 1 Tablespoon curry powder
  • 1/4 Teaspoon cayenne pepper
  • 1/4 Cup golden raisins
  • 2 Tablespoons dried currants
  • 16 slices dark pumpernickel bread
  • 1 Cup chutney, or to taste
  • Freshly ground black pepper, for seasoning
  • 3 Ounces baby spinach leaves

Directions

Combine the chicken, stock, wine, cilantro sprigs, 2 tablespoons of the lemon juice, garlic, peppercorns, 1 teaspoon salt, and smashed green onions in a medium saucepan, and bring to a gentle boil. Reduce the heat to a bare simmer and cook for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Then remove the chicken from the liquid and set it aside until completely cool. Strain the poaching liquid and reserve it for another purpose if desired. Discard the solids.

Cut the chicken into a small dice. In a large bowl, combine the chicken, chopped cilantro, remaining 2 tablespoons lemon juice, remaining teaspoon salt, chopped green onions, celery, mayonnaise, curry powder, cayenne, golden raisins, and currants, and stir to blend well. Taste, and adjust the seasoning if necessary. Chill the chicken salad, covered, for at least 2 hours and up to several days in advance.

To assemble the sandwich: Spread one side of each piece of bread with about 1 tablespoon of the chutney. Place a scoop of the chicken salad onto each of 8 slices. Season lightly with salt and pepper. Divide the spinach among the sandwiches, and top with the remaining 8 slices of bread. Halve the sandwiches and serve immediately, or wrap them in plastic wrap and store them up to overnight, refrigerated, until ready to serve.

Nutritional Facts

Servings8

Calories Per Serving543

Folate equivalent (total)67µg17%

Riboflavin (B2)0.4mg20.9%


Curried Chicken Salad

Take a whole bulb of garlic and slice the top off, leaving the cloves intact. Place it in tin foil and drizzle olive oil on the top, close up the foil and place in the oven at 375 for about 45 minutes until cloves are tender and caramelized.

Coat chicken with olive oil and generously cover with Vadouvan curry powder. Cook chicken thoroughly on a grill pan or a hot skillet.

After the chicken has cooked, cooled, and rested, chop it into bite size pieces.

Smash garlic cloves in a mixing bowl, then add mayo, another tablespoon of Vadouvan, salt, and pepper.
Whisk dressing together.

Add chicken, nuts, and berries to the bowl, then fold together until thoroughly dressed.

Taste the salad, and adjust seasoning as needed—Don’t over salt, the flavors will come together as it rests in the refrigerator.

Let rest for a couple hours, at least.

Serve on a croissant or with crackers


Curried chicken salad

In large bowl, combine chicken, carrot, onion, celery, and raisins. In separate small bowl, combine lemon juice, curry, honey, and mayonnaise. Stir curry mixture into chicken mixture, blending well. Chill for 1 hour. To serve, line plates with romaine lettuce leaves, mound chicken salad on the lettuce, and garnish the sides with tomato wedges and julienned radish. Serve immediately.

Nutrition Information:

Calories: 229 calories, Carbohydrates: 21 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 156 mg, Fiber: 3 g

Exchanges per serving: 1 fruit, 1 vegetable, 3 lean meat. Carbohydrate choices: 1 1/2.

Categories

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.


The recipe.

Today’s recipe, Curried Chicken Salad, makes (5) 1 cup servings, but I just knew the recipe would be so good, I doubled it. I also used rotisserie chicken. YUM. Perfect for school lunches, a formal luncheon, a baby or wedding shower, tea party … fun for fall entertaining!


Curried Coconut Tuile Cones with Chicken Salad

Add interest to your appetizer selection with these tiny cones that are big on taste. The crispy, buttery, cone-shaped tuiles, fragrant with curry and toasted coconut, encircle a light, refreshing chicken salad with a punch of cilantro and ginger. Shaping the cones does take a little practice but once you get the hang of it, you’ll be delighted with the results. Baking just three at a time allows you just enough time to shape the cones before they firm up too much. There are a few extra tuiles built into this recipe to allow for finessing your technique to perfect the shape (or tasters, as you may prefer to call them).

CURRIED COCONUT TUILE CONES
¼ cup (60 mL) butter
½ tsp (2 mL) Indian yellow curry paste
½ cup (125 mL) sweetened shredded coconut
2 tbsp (30 mL) all-purpose flour
2 egg whites
⅛ tsp (0.5 mL) salt

CHICKEN SALAD
¼ cup (60 mL) plain yogurt
1 tbsp (15 mL) chopped fresh cilantro
½ tsp (2 mL) finely grated fresh ginger
¾ cup (175 mL) diced grilled chicken (about 1 breast)
¼ cup (60 mL) finely diced peach or mango
¼ cup (60 mL) finely diced cucumber
Salt and freshly ground pepper
Cilantro sprigs

1. For the tuile cones, preheat oven to 350°F (180°C). Line 2 or more baking sheets with parchment paper or reusable nonstick baking mats. Shape a piece of foil into a cone, at least 5 inches (12 cm) long, pinching so it is about 1½ inches (4 cm) wide about 3 inches (8 cm) up from the point (this is your mould for the tuiles) repeat to make 2 more cone moulds.

2. Heat butter and curry paste in a small saucepan over low heat, stirring until butter is just melted (do not let it separate). Remove from heat and let cool almost to room temperature.

3. Grind coconut and flour in a mini-chopper, small food processor or in a spice grinder in batches, until coconut is finely chopped, but not completely powdery.

4. Whisk egg whites and salt in a small bowl until slightly frothy whisk in butter mixture, then stir in coconut mixture until blended.

5. For each tuile, spoon 2 level tsp (10 mL) of batter onto prepared baking sheet. Using an offset palette knife or the back of a spoon, spread thinly into a circle, about 3 inches (8 cm) in diameter. Spread gently so the coconut pieces don’t drag across leaving streaks or holes the batter should make a solid layer. Repeat to make 2 more circles, spacing them at least 1 inch (2.5 cm) apart (they don’t spread, but space between them makes them easier to shape after baking).

6. Bake, 1 sheet at a time, for about 10 to 12 minutes or until bubbling, brown around the edges and evenly golden in the centre (watch carefully so they don’t get too crisp or burn).

7. Let cool on baking sheet for about 10 seconds, then working quickly, use a palette knife or carefully using your fingers, shape each circle around the foil cone pinch where edges overlap and place seam-side down on another unlined baking sheet. Let cones cool until firm, then remove from foil moulds and let cool completely on a wire rack.

8. Repeat with remaining batter to make about 16 tuile cones. If reusing baking sheets, wipe off excess butter with a paper towel and let baking sheet cool between batches. Cooled cones can be stored in a cookie tin at room temperature for up to 3 days.

9. For the chicken salad, combine yogurt, cilantro and ginger in a bowl. Add chicken, peach and cucumber and stir to coat. Season to taste with salt and pepper. (Salad can be covered and refrigerated for up to 8 hours before serving.)

10. Just before serving, spoon chicken salad into cones (there is enough filling for about 12 cones). Arrange on individual plates or a serving platter and garnish with cilantro sprigs.


Which Curry Powder Is Best for Curried Chicken Salad?

  • Curry powder is a mixture of spices and and can vary wildly.
  • Many experienced cooks would agree that homemade curry powder, made with freshly toasted and ground spices, is superior to the stuff you buy in a jar. Yet I&rsquove chosen to use store-bought curry powder for this chicken salad, as was done for the curried chicken salad at Queen Elizabeth&rsquos luncheon.
  • It&rsquos amazingly delicious this way &ndash plus it&rsquos quick and easy.
  • Madras Curry Powder is my favorite store-bought curry blend &ndash it&rsquos rich, spicy and flavorful.
  • If you want to make this dish with fresh homemade curry powder, check out Madhur Jaffrey&rsquos curry powder recipe.


Main Ingredients Needed

You might have to go to the store for this Curry Chicken Salad recipe but let me tell you it is so worth it! Here’s everything you’ll need:

  • Coconut Milk, Sour Cream, Vinegar, Truvia, Curry Powder, Turmeric, Salt + Pepper – these are all of the ingredients needed to make the sauce! Such wonderful depth and a blend of lots of different flavors.
  • Chicken – to make this recipe even faster, use leftovers or rotisserie chicken!
  • Celery, Onion, and Cilantro – for refreshing crunch and flavor.
  • Shredded Coconut and Almonds – I used unsweetened shredded coconut for some contrast to the curry and sliced toasted almonds for even more crunch!

Variations

Feel free to adjust this recipe to your liking! This Curry Chicken Salad is so easy to make and so easy to eat, here are a couple of ideas:

  • Nuts: try adding peanuts, cashews, or pecans instead of almonds. All are great options that provide lots of crunch.
  • Curry Powder: if you have a favorite curry powder you use, use that! Or try experimenting without different kinds.
  • Fruit: consider adding sliced apples, raisins, or other fruit if you’re looking for more refreshing additions.

  • Chicken breast
  • Curry powder
  • Mayonnaise
  • Creme fraiche
  • Mango chutney
  • Worcestershire sauce
  • Celery
  • Dried apricots
  • Golden raisins
  • Almonds

Optional for serving: Parsley, white bread, or crackers


Reviews

I have made this so many times I can't count. I don't bother with the chickpeas and raita anymore, its all about the chicken salad. Its quick and easy and really delicious! Always a crowd pleaser. I've often served it in a butter lettuce or radicchio cup or even on a ciabatta roll as a sandwich. Its also great for a picnic. I will say, the curry powder you use makes a huge difference. When I've made it with a great curry blend purchased from a spice vendor at my local farmers market it was definitely elevated to the next level! Made with grocery store curry spice its still great but not the same.

As is, I think this recipe is only okay. The chicken did get mushy as other reviewers have said, and I found the chickpeas were too dry. I would have like to stew them to soften them up. But the flavor in the chicken is great - just skip the yogurt or mix it in right before serving. The raita is heavenly. The red grapes are a nice touch of sweetness and freshness. With some adaptations, this could be a very nice recipe. But it's not quite there yet as is.

This recipe is so delicious, with ingredients exactly as written. BUT--to avoid the mushy texture referred to by others, do not add any of the yogurt to the chicken salad. Instead, make extra raita and serve it as a topping. Use thick (Greek-style) yogurt, which holds up well to the cucumbers.

Absolutely LOVED this. Perfect picnic dish. I subbed sultanas for grapes since I didn't have any, and just mixed them right in to the salad. I'm glad I did. It keeps the dish from becoming too watery. I also added some fresh celery for crunch, and eyeballed the yogurt in the chicken mixture, not nearly as much as called for. I layered the chicken on the bottom, the chick peas, and then the raita. I think that also helps with the moisture. Also, be sure to take the seeds out of the cucumber - that keeps it crunchy. Am making again next weekend for a sailing trip.

I especially like the chickpeas, and I've made them by themselves for use on green salads. I've also served this dish hot (with cold raita on the side), and it was equally good.

Loved this recipe for lunches. To make it more lunch friendly, I put the Raita on the bottom, under the grapes to keep it from sogging out the chickpeas. I also moved the almonds to the chicken salad (excellent) and I added fresh green beans to the raita to up the veggie factor. Wonderful lunches for almost the entire week.

When I first read the recipe I was not thrilled by the grapes but after tasting it, it gives a great taste. It's an excellent recipe.

Very yummy! Made a few adjustments. Since many reviewers mentioned the mushiness of the chicken, and said the raita didn't add much, I omitted the raita, and instead used a layer of chopped cucumbers for a little crunchiness. In addition, I used extra chopped almonds, and mixed them into the chicken layer for extra crunch. With these changes, the texture was lovely, with little bursts of crunch. Lots of layers of flavor too. And pretty easy to put together. Will definitely make again!

Love this - have made many, many times. Skip the raita - it isn't needed and creates the mushiness others have complained about. For those of you who don't like cilantro (like myself) the recipe is just as good without. It is my go-to chicken salad recipe now.

Even in you're not picnicking, I highly recommend finding some glass bowls to layer and serve this salad in individual portionsit's beautiful, and truly adds to the enjoyment of the dish. I followed the recipe pretty much as is. Like many other reviewers, I probably will increase the spice amounts next time. To be fair, I wouldn't blame the recipe, but the fact that many of us probably have spices that are a bit old and faded in their potency. Don't skip the almonds, no matter what you dothey make a huge difference to the texture.

This was good. but. i agree with another reviewer that the chicken mix was a bit "mushy" The chickpeas were amaze, i could eat a bowl of them on their own. So right now its a "perhaps" make again. oh, and it didn't seem long to prepare, about 45 min and everything was in the fridge cooling.

I thought this was a really great idea, and made all the parts and served together, however I didn't think the various parts contributed much to each other. The chicken curry recipe itself was delicious - well balanced and flavorful - but the other layers seemed extraneous. When I make this again I will make just the chicken curry and serve over grapes or cubes of mango, perhaps with rice as well.

Yum. I don't know how long it took to make this dish because I took a generous taste after each step. Every time I thought it was perfect until I reached the next one.

I made this exactly as printed, except doubled it and roasted chicken breasts and thighs (a la Ina) for the meat. Didn't use the jars, but displayed it on a large platter in layers with naan on the side and paired it with a fresh fruit salad and some lovely Sauvignon Blanc. Guests were fainting in ecstasy! (well, almost). Will make this again! And again!

Love this because it's a chicken salad recipe without mayonnaise. Plus, it's infinitely adaptable (leave out the grapes or almonds, switch around the herbs, mix everything together, etc. etc. etc.)

I am a huge fan of this recipe. It takes a lot of prep but I like that everything can be done ahead of time. I have left out the grapes and/or almonds and it still tastes great. I also prefer cilantro in the raita instead of mint (but I love cilantro). If I don't have a rotisserie chicken, I have used chicken breasts and/or thighs and just cooked them in the oven first with some of the spices. I decreased the amount of yogurt in the chicken layer.

This is just terrific! It takes a lot of prep, but I've always found that when I've a made a recipe a few times it gets quicker and easier. I did double the ginger, garlic and cilantro, but that is a matter of taste. Also used half the cayenne because one of my guests is wary of "spicy" foods. I used a heaping half cup of 2% Greek yogurt in the salad and the same yogurt in the raita Finally, halved the salt in the raita because I thought it was not needed. I put a bed of red leaf lettuce on a big glass plate, piled the salad on that, sprinkled on the chickpeas and put the raita on that. Spread the grapes around the edge. It was very pretty, each layer slightly smaller that the one underneath. Everyone loved it. Even my sister, who is not fond of curry, thought it was wonderful. HIghly recommend this and will make it throughout the spring and summer.

I hate to be the voice of opposition but I really didn't like this at all. The chicken salad seemed very 'mushy' and something that should have been prepared as a warm dish not a cold salad. I ended up not making the raita and adding the mint and almonds to the chicken as well as the grapes (quartered) for texture. I also added raw chopped onion and more seasonings to liven it up. The chickpeas were good toasted in the oven.

I should add that I put way more ginger, onion, garlic than the recipe called for - to taste! use your taste!



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