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This creamy chicken salad or sandwich filler has chicken, celery and spring onions with apple and pecans for crunch. Serve in rolls or sandwiches, or on a bed of lettuce, if you prefer.
2 people made this
by Deb C
Recipe Group Selection for June 1, 2013 - I thinly sliced a crusty baguette for my sweet little tea sandwiches. They were appealing and appetizing, and everyone enjoyed them. But I have to admit, I loved this chicken salad so much, afterwards I grabbed a sub roll and filled it up. Bring it on - this was delicious!-01 Jun 2013
by Jane Braun
Scaled down recipe for two; though did increase the amount of medium yellow curry powder from an eighth to a quarter of a teaspoon. Also, added some lime salt. Served on whole wheat bread: next time may try crackers or as a wrap as the contents did spill out a little. Tasty Sunday lunch!-24 Feb 2019
Awesome. Quick. Easy. Allow the chicken to cool after cooking, just a bit, so the mayo doesn’t melt when mixing! Loved the curry taste. We used walnuts, instead, and it tasted GREAT! We ate Maui Style Potato Chips on the side with some sweet island ice tea! WINNER!-09 Nov 2018
Copycat Trader Joe&rsquos White Chicken Deli Salad &ndash an easy lunch recipe that&rsquos healthier than traditional chicken salad.
Holy braciole, this stuff is good!
Do you ever wish you could just eat other people&rsquos food? I mean&hellipI do. Can we talk about it?
Periodically, I go through spurts of time that I get a little womp womp over my cooking steez, and need to take breaks to replenish the ol&rsquo creativity tank. Recipe Development Burnout doesn&rsquot happen to me frequently, but I when it does, I look to other bloggers, cookbooks, and/or restaurants to fuel my inspiration. Enter: copycat recipes. Enter: Trader Joe&rsquos. Enter: the best chicken salad you will ever eat.
Whenever I go to Trader Joe&rsquos, I make a beeline for their Curried White Chicken Deli Salad. I&rsquod be lying if I said I don&rsquot scarf the whole container in one sitting each and every time. It just goes down that easy. The last time I mowed through my coveted salad, I inspected the carton for ingredients and it dawned on me that I should 200% make that stuff at home. And so I did. And so I have a new obsession.
Chicken, raisins, carrots, green onion, and cashews make up this salad. I used a combo of yogurt and mayo for the dressing to lighten it up a bit and keep things real fresco.
If you want to be a genius, you&rsquoll quadruple the recipe because there&rsquos just no way it will last the night. The next time I make this, I&rsquom going to shred the chicken so that the salad is easier to stick on bread for a chicken salad sandwich. If you&rsquore looking for a quick and easy lunch recipe that you can prepare ahead of time and take to work, you just found it!
This is the perfect weeknight curry &mdash it's primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic, pantry spices, heavy cream, and canned tomatoes. Not a spice lover? All good while there are a lot of warm ground spices that season the dish, this curry isn't spicy at all.
Wait, shouldn't there be curry powder in this curry?
Curry powder is simply a combination of various of ground spices, which are present in this recipe! This combination of spices will yield that familiar curry flavor, and it's on the milder side. If you're looking to kick up the heat, try stirring in some cayenne a little at a time.
What condiments should I serve with this?
Chutneys and lime or mango pickle are great accompaniments for curry. Their uses go way beyond curry, so you won't have any problem getting to the bottom of the jar.
How long will the leftovers last?
Kept in an airtight container, this curry can last up to 4 days.
And don't forget the homemade naan! Or check out our easy guide for how to cook rice and make yourself a perfect fluffy bowl of the good stuff.
Editor's Note: This introduction to this recipe was updated on September 15, 2020 to include more information about the dish.
Heat ghee in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8–10 minutes. Transfer to a plate (it will not be cooked through).
Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6–8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and ½ cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40–45 minutes. Be sure to turn chicken a couple of times while it’s cooking so all sides get exposed to the curry sauce.
Just before chicken is done, cook noodles according to package directions. Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.
Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining ½ cup cilantro. Serve with lime wedges for squeezing over.
How would you rate Curried Chicken Drumsticks?
I have had this on my 'make it one day' list ever since it was first published in the magazine! Overall, my experience was good, but I would make some tweaks. The liquid reduces down to a fairly thick sauce, and I would want mine a little more soupy to go with the noodles. I sadly made it without cilantro and I highly recommend that you DON'T skip it, because it would definitely add a fragrant and bright note that the dish really needs (but the squeeze of lime helps!). Overall the flavor is really rich and satisfying for a cold evening, and the recipe is overall very easy to execute well. I ate it with Claire's 2015 tandoori vaudovan carrots, and pan fried okra in garam masala and chili.
This is one of the first times I've cooked for myself, and I can say that I'm very proud of what I made. I did add a little bit more of curry because I thought it needed more but it wasn't the case. Super tasty and delicious highly recommend!
I keep going back to this recipe for weeknight dinners. Easy and satisfying.
I hate to admit, this recipe didn't do it for me. Perhaps if I had eaten it the night I made it, but I try to do meal prep at the beginning of the week and reheat my dishes at work. This was not the best leftover. The flavors were bland and the curry sauce was runnier than I would have liked. I always enjoy Brad's dishes - I might try this again one day. Didn't hit the mark for me. Apart from that, super simple to make!
THIS. IS. THE. BEST. RECIPE. I. HAVE. EVER. MADE. I'm no master chef, but when I cooked this for my roommates they told me I could open a restaurant on this recipe alone. (And no, they weren't just being nice. ) It's not super quick, but very doable even for less confident cooks like me. The sauce is rich and tangy the chicken skin is crispy the cilantro and the curry and the coconut and the lime play together so nicely. Oh, and don't skip the rice noodles, whatever you do. Dang, just writing this review I'm craving it all over again. A+++++
Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.
Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan cook 5 minutes on each side or until done. Remove chicken from pan keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan sauté 1 minute. Add coconut milk, and bring to a boil reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.
Place sliced onions and carrots in a 3 1/2- or 4-quart slow cooker. In a small bowl combine coriander, cumin, turmeric, 1/4 teaspoon salt, cardamom, cinnamon, cayenne pepper, and cloves. Sprinkle evenly over chicken, rubbing in with your fingers. Place chicken over vegetables in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Remove chicken from cooker. Transfer chicken to a cutting board. Let stand until just cool enough to handle. Remove chicken from the bones discard bones. Coarsely chop chicken. Stir chicken into the vegetable mixture in slow cooker.
Meanwhile, preheat oven to 350 degrees F. Stack naan and wrap tightly with foil. Bake for 10 minutes or until warm.
Meanwhile, prepare Mango-Ginger Chutney: In a small bowl, combine raisins and vinegar let stand for 10 minutes. Place mango chunks in a food processor. Cover and process until coarsely pureed. Add to raisin mixture. Stir in green onion tops, ginger and salt.
Divide naan among six serving plates. Top with spinach. Top with chopped chicken mixture. Spoon Mango-Ginger Chutney on top to serve. If desired, sprinkle with green onion.
Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
There’s nothing groundbreaking about how this chicken curry is made. The one key step is to fry off the curry powder. This brightens up the flavour of the spices + creates more golden bits on the base of the pan, and both of these things add more flavour into the curry sauce!
Melt butter in a medium skillet over medium. Add carrots and shallots. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic, curry paste, and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in flour cook, stirring constantly, until vegetables are coated, about 1 minute. Add broth let mixture come to a boil, stirring constantly. Continue boiling, stirring constantly, until thickened, about 2 minutes. Stir in chicken, peas, and cream. Remove from heat let cool completely, about 20 minutes.
Unroll 1 of the piecrusts, and fit inside a 9-inch pie plate. Spoon chicken mixture into piecrust in plate. Cut remaining piecrust in half. Cut 1 half into 3 (1 1/2-inch-wide) strips. Cut remaining half into 7 (1/2-inch-wide) strips. Arrange the 1 1/2-inch-wide strips vertically over filling. Weave the 1/2-inch-wide strips perpendicularly into the wider strips to form a lattice pattern. Press ends of lattice strips to edge of bottom piecrust to seal. Trim excess dough crimp edges.To cook now: Place a baking sheet in oven preheat oven to 375°F. Brush crust with egg. Place pie on baking sheet bake in oven until crust is browned and filling is bubbly, about 55 minutes to 1 hour. Let stand 20 minutes before serving.To freeze for later: Wrap entire pie with plastic wrap. Wrap with heavy-duty aluminum foil. Freeze at least 24 hours (up to 1 month).To thaw and cook: Remove pie from freezer thaw in refrigerator 24 hours. Remove pie from refrigerator, and unwrap. Place a baking sheet in oven preheat oven to 375°F. Brush crust with egg. Place pie on preheated baking sheet bake in oven until crust is browned and filling is bubbly, about 1 hour, 15 minutes. Let stand 20 minutes before serving.
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