5 Simple Whole Foods Curry Chicken Salad Recipes
In this article we have collected for you the best recipes for Whole Foods Curry Chicken Salad among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!
Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that is common in parts of the United States. Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, chicken (typically breast meat), deep-fried wonton skins or rice vermicelli and nuts (sliced almonds, cashews or peanuts). A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar (or citrus juice). Optional seasonings include dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads. Wiki
1. Curried Chicken Salad
Curried Chicken Salad
Ingredients
- 1.25 lb. boneless skinless chicken thighs
- extra virgin olive oil
- kosher salt
- pepper
- 1/2 c. mayo
- 1/4 c. mango chutney
- 2 T. black currants
- 1 green onion sliced plus more for garnish
- 1/4 c. almonds toasted plus more for garnish
- 2 T. curry powder
Instructions
- A 400 degree oven is recommended. Chicken thighs should be placed on a baking pan, drizzled with extra virgin olive oil, then salt and peppered on both sides.
- Roast for 20 minutes, or until thighs' juices are clear. Let it cool.
- Chicken thighs should be cut into small pieces and put in a medium bowl.
- Mix well after adding the remaining ingredients. Add green onions and almonds as a garnish. Gratitude is appreciated.
Nutrition Facts
3 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 447 | |
| % Daily Value* | ||
| Total Fat 15 g | 23 % | |
| Saturated Fat 2 g | 12 % | |
| Trans Fat 0 g | ||
| Cholesterol 126 mg | 42 % | |
| Sodium 712 mg | 30 % | |
| Total Carbohydrate 40 g | 13 % | |
| Dietary Fiber 5 g | 20 % | |
| Total Sugars 28 g | ||
| Includes – Added Sugars | ||
| Protein 40 g | 81 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 60 mg | 6 % |
| Iron 2 mg | 12 % |
| Potassium 1,002 mg | 21 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: paleo * dairy Free * gluten Free * wheat Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher * b Healthy
| Fat | 15 g | 23 % |
|---|---|---|
| Saturated | 2 g | 12 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 40 g | 13 % |
| Fiber | 5 g | 20 % |
| Total Sugars | 28 g | – |
| Added Sugars | – | – |
| Protein | 40 g | 81 % |
| Cholesterol | 126 mg | 42 % |
| Sodium | 712 mg | 30 % |
| Calcium | 60 mg | 6 % |
| Magnesium | 75 mg | 18 % |
| Potassium | 1,002 mg | 21 % |
| Iron | 2 mg | 12 % |
| Zinc | 1 mg | 14 % |
| Phosphorus | 428 mg | 61 % |
| Vitamin A | 24 Вµg | 3 % |
| Vitamin C | 7 mg | 8 % |
| Thiamin (B1) | 0 mg | 19 % |
| Riboflavin (B2) | 0 mg | 29 % |
| Niacin (B3) | 17 mg | 105 % |
| Vitamin B6 | 2 mg | 116 % |
| Folate (Equivalent) | 32 Вµg | 8 % |
| Folate (Food) | 32 Вµg | – |
| Vitamin B12 | 0 Вµg | 15 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 3 mg | 20 % |
| Vitamin K | 32 Вµg | 26 % |
Source: https://www.simplyrecipes.com/recipes/chicken_curry_salad/
Also interesting about Whole Foods Curry Chicken Salad Recipe
Can you add curry to chicken salad?
Curry powder, which is rich in antioxidants, crisp veggies, and crunchy cashews give this creamy chicken salad an exotic flavor, while cashews provide a satisfying textural contrast. To prepare the dish!
Is curried chicken the same as chicken curry?
However, the response that is most reliable would be contingent on whether you consider curry to be more of a noun (as in the food itself, in which case chicken curry would be appropriate) or an adjective (as in the spice preparation, where curry chicken works, too). According to Richards-Greaves, the correct way to refer to the dish is as “curried chicken.”
2. Chicken Curry Salad
Chicken Curry Salad
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pound skinless chicken breast cut into 1 inch cubes
- Salt
- 1 yellow onion roughly chopped
- 2 heaping tablespoons yellow curry powder
- 1 cup raisins soak in water while you prep
- 1 apple tart or sweet, your preference, peeled, cored, and diced
- 1/2 cup chopped fresh cilantro just lightly packed
- 2 green onions sliced
- 1 tablespoon mayonnaise optional
Instructions
- o sauté chicken breast that has been cut into cubes, heat olive oil in a heavy-bottomed sauté pan over medium-high heat. Cubed chicken breast should be added and simmered for about 5 minutes, stirring often, until barely done. While the chicken is cooking, season it with salt.
- Cut the thickest piece in half after removing it to determine its level of doneness. Continue cooking if the middle is still pink. Chicken should not be overcooked otherwise it will become dry.
- With a slotted spoon, remove the chicken pieces and place them in a bowl.
- Cooking raisins, curry, and onions
- Cook after adding chopped yellow onion. Add 2 heaping tablespoons of yellow curry powder when the onions start to turn translucent after a few minutes. Cook for a couple more minutes while stirring continuously.
- Add a little extra olive oil to the pan if the curry begins to stick to the bottom or becomes dry. Scrape up the clumped curry crumbs as you stir.
- Drained raisins should be added after another minute of stirring. (If optional mayonnaise is being added, take curry off the heat and stir in mayo.)
- Add raisin onion mixture to chicken:
- Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.
- Mix in apple, green onions, cilantro to serve:
- When you are ready to serve the salad, mix in the apple, green onions, and cilantro.
| Amount Per Serving | ||
|---|---|---|
| Calories | 447 | |
| % Daily Value* | ||
| Total Fat 15 g | 23 % | |
| Saturated Fat 2 g | 12 % | |
| Trans Fat 0 g | ||
| Cholesterol 126 mg | 42 % | |
| Sodium 712 mg | 30 % | |
| Total Carbohydrate 40 g | 13 % | |
| Dietary Fiber 5 g | 20 % | |
| Total Sugars 28 g | ||
| Includes – Added Sugars | ||
| Protein 40 g | 81 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 60 mg | 6 % |
| Iron 2 mg | 12 % |
| Potassium 1,002 mg | 21 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: paleo * dairy Free * gluten Free * wheat Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher * b Healthy
| Fat | 15 g | 23 % |
|---|---|---|
| Saturated | 2 g | 12 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 40 g | 13 % |
| Fiber | 5 g | 20 % |
| Total Sugars | 28 g | – |
| Added Sugars | – | – |
| Protein | 40 g | 81 % |
| Cholesterol | 126 mg | 42 % |
| Sodium | 712 mg | 30 % |
| Calcium | 60 mg | 6 % |
| Magnesium | 75 mg | 18 % |
| Potassium | 1,002 mg | 21 % |
| Iron | 2 mg | 12 % |
| Zinc | 1 mg | 14 % |
| Phosphorus | 428 mg | 61 % |
| Vitamin A | 24 Вµg | 3 % |
| Vitamin C | 7 mg | 8 % |
| Thiamin (B1) | 0 mg | 19 % |
| Riboflavin (B2) | 0 mg | 29 % |
| Niacin (B3) | 17 mg | 105 % |
| Vitamin B6 | 2 mg | 116 % |
| Folate (Equivalent) | 32 Вµg | 8 % |
| Folate (Food) | 32 Вµg | – |
| Vitamin B12 | 0 Вµg | 15 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 3 mg | 20 % |
| Vitamin K | 32 Вµg | 26 % |
Source: https://www.simplyrecipes.com/recipes/chicken_curry_salad/
Also interesting about Whole Foods Curry Chicken Salad Recipe
Can you add curry to chicken salad?
Curry powder, which is rich in antioxidants, crisp veggies, and crunchy cashews give this creamy chicken salad an exotic flavor, while cashews provide a satisfying textural contrast. To prepare the dish!
Is curried chicken the same as chicken curry?
However, the response that is most reliable would be contingent on whether you consider curry to be more of a noun (as in the food itself, in which case chicken curry would be appropriate) or an adjective (as in the spice preparation, where curry chicken works, too). According to Richards-Greaves, the correct way to describe it is “curried chicken” in English.
3.Curried Chicken Salad
Curried Chicken Salad
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice from 1 lemon
- 2 teaspoons curry powder
- 1/4 teaspoon celery seed optional see notes
- Salt and freshly ground black pepper
- 4 cups cooked chicken cubed or shredded
- 2 celery ribs finely chopped
- 1 cup red seedless grapes halved or quartered see notes
- 4 scallions white and green parts thinly sliced
- 1/2 cup slivered almonds or sliced almonds toasted (see notes)
- 2 tablespoons fresh parsley minced
- Bread or butter lettuce leaves for serving
Instructions
- Mayonnaise, lemon juice, curry powder, celery seeds, and salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper) should all be combined in a big bowl. Combine by whisking.
- Chicken, celery, grapes, onions, almonds, and parsley should all be included. Coat by tossing. Add extra salt and pepper to taste. Serve in lettuce cups or on toast.
Notes
Celery seed: In chicken salad, I especially enjoy using celery seed. It's acceptable to leave something out, though, if you don't have it and don't want to buy it.
Chicken: This recipe is fantastic with leftover rotisserie chicken. Grapes: To make them nearly the same size as everything else in a chicken salad, I like to quarter my grapes. However, if you simply cut them in half, that's fine. Almonds, sliced: To toast almonds, saute them in a medium skillet over medium heat, stirring periodically, for 3 to 5 minutes, or until toasted and aromatic. For up to 4 days, cover and store leftovers in the refrigerator. This recipe does not freeze well, unfortunately. Make the sauce without mayo by substituting plain Greek yogurt. Add some cooked quinoa, diced apples, roasted cashews, mango chutney, raisins, or cranberries as additional mix-ins. Lettuce wraps: For a delectable light lunch, serve in lettuce cups or on top of a salad.
| Amount Per Serving | ||
|---|---|---|
| Calories | 277 | |
| % Daily Value* | ||
| Total Fat 19 g | 30 % | |
| Saturated Fat 3 g | 16 % | |
| Trans Fat 0 g | ||
| Cholesterol 58 mg | 19 % | |
| Sodium 311 mg | 13 % | |
| Total Carbohydrate 7 g | 2 % | |
| Dietary Fiber 2 g | 7 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 19 g | 39 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 45 mg | 5 % |
| Iron 2 mg | 8 % |
| Potassium 315 mg | 7 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * dairy Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free * kosher
| Fat | 19 g | 30 % |
|---|---|---|
| Saturated | 3 g | 16 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 9 g | – |
| Carbs | 7 g | 2 % |
| Fiber | 2 g | 7 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 19 g | 39 % |
| Cholesterol | 58 mg | 19 % |
| Sodium | 311 mg | 13 % |
| Calcium | 45 mg | 5 % |
| Magnesium | 40 mg | 9 % |
| Potassium | 315 mg | 7 % |
| Iron | 2 mg | 8 % |
| Zinc | 1 mg | 13 % |
| Phosphorus | 180 mg | 26 % |
| Vitamin A | 20 Вµg | 2 % |
| Vitamin C | 5 mg | 6 % |
| Thiamin (B1) | 0 mg | 7 % |
| Riboflavin (B2) | 0 mg | 16 % |
| Niacin (B3) | 6 mg | 37 % |
| Vitamin B6 | 0 mg | 25 % |
| Folate (Equivalent) | 18 Вµg | 5 % |
| Folate (Food) | 18 Вµg | – |
| Vitamin B12 | 0 Вµg | 8 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 2 mg | 13 % |
| Vitamin K | 39 Вµg | 32 % |
Source: https://www.culinaryhill.com/curried-chicken-salad-recipe/
Also interesting about Whole Foods Curry Chicken Salad Recipe
What is Indian butter sauce made of?
The original Butter Chicken was created in a little confectionery store, and it was subsequently renamed to the first Moti Mahal by a businessman named Kundan Lal Gujral. Makhani sauce was formed from the first Butter Chicken. He produced a simple sauce by combining tomatoes, butter, cream, and a few Indian spices with the goal of reviving the tandoori chicken skewers that had been left out to dry.
What is the main ingredient in curry?
Garlic is the component that is most often used in recipes that have curry. In addition to onion and cilantro, tomatoes, fresh ginger root, white sugar, and chicken stock, popular components used in recipes for curry include tomatoes, fresh ginger root, vegetable oil, and white sugar. Curry powder, turmeric, cumin, cinnamon, and cayenne pepper are among the most often used herbs and spices.
4.Curry Chicken Salad
Curry Chicken Salad
Ingredients
- ▢1 1/2 pounds boneless skinless chicken breasts
- ▢1/2 teaspoon kosher salt
- ▢1/4 teaspoon coarse ground black pepper
- ▢canola oil spray
- ▢2 tablespoons curry powder
- ▢1/4 cup fat free greek yogurt
- ▢1/4 cup light mayonnaise
- ▢1/4 cup mango chutney
- ▢1/4 cup black currants
- ▢1 green onion sliced plus more for garnish
- ▢1/4 cup almonds slivered
- ▢2 stalks green onions sliced thinly
- ▢2 tablespoons parsley minced
Instructions
- Salt and pepper the chicken and preheat the oven to 375 degrees.
- Put a silicone mat on a cookie sheet, add the chicken, and spray with canola oil.
- When punctured with a knife, roast for 18 to 22 minutes, or until juices run clear.
- You might also boil the chicken until fully done.
- After allowing the chicken to cool, cut it into bite-sized pieces that are between a half and an inch in size.
- Before serving, toss with the remaining ingredients and allow the mixture rest in the refrigerator for a couple of hours.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 268 | |
| % Daily Value* | ||
| Total Fat 11 g | 17 % | |
| Saturated Fat 1 g | 7 % | |
| Trans Fat 0 g | ||
| Cholesterol 83 mg | 28 % | |
| Sodium 293 mg | 12 % | |
| Total Carbohydrate 13 g | 4 % | |
| Dietary Fiber 2 g | 8 % | |
| Total Sugars 9 g | ||
| Includes 8 g Added Sugars | ||
| Protein 28 g | 57 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 58 mg | 6 % |
| Iron 1 mg | 7 % |
| Potassium 509 mg | 11 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * b Healthy
| Fat | 11 g | 17 % |
|---|---|---|
| Saturated | 1 g | 7 % |
| Trans | 0 g | – |
| Monounsaturated | 5 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 13 g | 4 % |
| Fiber | 2 g | 8 % |
| Total Sugars | 9 g | – |
| Added Sugars | 8 g | – |
| Protein | 28 g | 57 % |
| Cholesterol | 83 mg | 28 % |
| Sodium | 293 mg | 12 % |
| Calcium | 58 mg | 6 % |
| Magnesium | 54 mg | 13 % |
| Potassium | 509 mg | 11 % |
| Iron | 1 mg | 7 % |
| Zinc | 1 mg | 10 % |
| Phosphorus | 294 mg | 42 % |
| Vitamin A | 18 Вµg | 2 % |
| Vitamin C | 12 mg | 14 % |
| Thiamin (B1) | 0 mg | 11 % |
| Riboflavin (B2) | 0 mg | 23 % |
| Niacin (B3) | 11 mg | 70 % |
| Vitamin B6 | 1 mg | 73 % |
| Folate (Equivalent) | 22 Вµg | 6 % |
| Folate (Food) | 22 Вµg | – |
| Vitamin B12 | 0 Вµg | 14 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 3 mg | 23 % |
| Vitamin K | 43 Вµg | 36 % |
Source: https://cookingmadehealthy.com/curry-chicken-salad/
Also interesting about Whole Foods Curry Chicken Salad Recipe
What does chicken curry taste like?
The chicken curry has a taste that is at once earthy, deep, and one of a kind. Chicken is traditionally braised in a sauce made of onion and tomato and served with a curry dish. Ginger, garlic, chili pepper, and tomato puree are frequently used as flavoring components in this dish. Outside of Asia, chicken curry is typically prepared with curry powder, which is a pre-made blend of several spices.
Is it better to shred chicken hot or cold?
While the chicken is still warm, shred it. Shredding warm chicken is significantly simpler than shredding cold chicken. If you want to slice your chicken breasts for use in salads and sandwiches, waiting until they are cold is the best option. For tasty and moist shredded chicken, simply stir some of the cooking liquid back into the chicken after it has been shredded.
5.Healthy Curry Chicken Salad
Healthy Curry Chicken Salad
Ingredients
- 1.5 lbs Chicken Thighs boneless skinless
- 3/4 cup Mayo
- 3 Tbls Curry Powder divided
- 1.5 tsp Salt divided
- 1/4 tsp Black Pepper
- 1/4 tsp Cayenne
- 1 Granny Smith Apple Diced
- 2 stalks Celery Diced
- 1/2 cup Almonds slivered
- 1/4 cup Dried Cranberries
Instructions
- Place the chicken thighs on a baking sheet, season with 1 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon curry powder, and bake for about 20 minutes, or until the chicken is thoroughly cooked (internal temperature should be 165 degrees).
- After the chicken has cooked and cooled, cut it and combine it with the remaining ingredients in a sizable mixing bowl (including remaining salt & curry powder)
- Stir all together, then season to taste.
- Before serving, allow it rest in the refrigerator for at least 30 minutes (it tastes better the longer it sits)
- Enjoy it alone or over fresh greens.
Notes
This recipe originally called for pineapple when I first published it in 2018. This is the method my mother-in-law uses. Although it is very tasty, I discovered that I like it without it. If you preferred it that way, feel free to include it!
For up to 4 days, keep your curry chicken salad in the refrigerator in an airtight container. You may always whisk in a small quantity of mayo if it starts to dry out.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 548 | |
| % Daily Value* | ||
| Total Fat 46 g | 71 % | |
| Saturated Fat 9 g | 44 % | |
| Trans Fat 0 g | ||
| Cholesterol 122 mg | 41 % | |
| Sodium 470 mg | 20 % | |
| Total Carbohydrate 13 g | 4 % | |
| Dietary Fiber 4 g | 17 % | |
| Total Sugars 7 g | ||
| Includes – Added Sugars | ||
| Protein 21 g | 43 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 57 mg | 6 % |
| Iron 2 mg | 10 % |
| Potassium 409 mg | 9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * dairy Free * gluten Free * wheat Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher
| Fat | 46 g | 71 % |
|---|---|---|
| Saturated | 9 g | 44 % |
| Trans | 0 g | – |
| Monounsaturated | 17 g | – |
| Polyunsaturated | 19 g | – |
| Carbs | 13 g | 4 % |
| Fiber | 4 g | 17 % |
| Total Sugars | 7 g | – |
| Added Sugars | – | – |
| Protein | 21 g | 43 % |
| Cholesterol | 122 mg | 41 % |
| Sodium | 470 mg | 20 % |
| Calcium | 57 mg | 6 % |
| Magnesium | 56 mg | 13 % |
| Potassium | 409 mg | 9 % |
| Iron | 2 mg | 10 % |
| Zinc | 2 mg | 18 % |
| Phosphorus | 240 mg | 34 % |
| Vitamin A | 32 Вµg | 4 % |
| Vitamin C | 1 mg | 1 % |
| Thiamin (B1) | 0 mg | 10 % |
| Riboflavin (B2) | 0 mg | 22 % |
| Niacin (B3) | 6 mg | 36 % |
| Vitamin B6 | 0 mg | 33 % |
| Folate (Equivalent) | 14 Вµg | 4 % |
| Folate (Food) | 15 Вµg | – |
| Vitamin B12 | 1 Вµg | 29 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 4 mg | 23 % |
| Vitamin K | 11 Вµg | 9 % |
Source: https://thebetteredblondie.com/curry-chicken-salad-paleo-whole-30/
Also interesting about Whole Foods Curry Chicken Salad Recipe
Why do they call it crack chicken?
It is said that the term “crack” was first used by patrons of a restaurant in Michigan that specialized in fried fish because the seasoning used on their chicken wings was so delicious that they began to refer to it in that manner.
Is chicken tikka masala the same as butter chicken?
Butter chicken is not chicken tikka masala. These two meals couldn’t possibly be more different from one another. Although both of these dishes are creamy curries with chicken as the primary component, butter chicken often has a greater quantity of cream than its spicy counterpart does.
