Curried Chicken Salad With Slow-Roasted Tomatoes Recipe

Name: Curried Chicken Salad With Slow-Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, whole or halved, with bone; Salt and freshly ground pepper to taste; 2 teaspoons vegetable oil; 1/2 cup diced celery; 1/2 cup diced onion; 1 teaspoon grated fresh ginger; 1 teaspoon Madras curry; 1/2 teaspoon turmeric; 1/4 cup chicken stock or canned broth; 3 tablespoons mayonnaise; 3 tablespoons plain low-fat yogurt; 8 slices good-quality raisin-walnut bread; 8 arugula leaves; Slow-roasted tomatoes (see recipe)

Servings: persons

2 chicken breasts, whole or halved, with bone
Salt and freshly ground pepper to taste
2 teaspoons vegetable oil
1/2 cup diced celery
1/2 cup diced onion
1 teaspoon grated fresh ginger
1 teaspoon Madras curry
1/2 teaspoon turmeric
1/4 cup chicken stock or canned broth
3 tablespoons mayonnaise
3 tablespoons plain low-fat yogurt
8 slices good-quality raisin-walnut bread
8 arugula leaves
Slow-roasted tomatoes (see recipe)

1
Preheat oven to 400 degrees.
2
Season chicken with salt and pepper, and place on a baking sheet.
3
Roast until juices run clear when chicken is pierced, 25 to 30 minutes.
4
Set aside to cool.
5
In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger.
6
Saute, stirring, until onions are softened and transparent, about 5 minutes.
7
Add the curry powder and turmeric, and cook for 2 minutes.
8
Remove chicken from bone, and cut into thin strips.
9
Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
10
Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
11
To assemble sandwiches: Place a slice of bread on each of 4 plates.
12
Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves.
13
Cover with a slice of bread, and cut in half.
14
Serve immediately.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 chicken breasts, whole or halved, with bone, Salt and freshly ground pepper to taste, 2 teaspoons vegetable oil, 1/2 cup diced celery, and more.

Yes, Curried Chicken Salad With Slow-Roasted Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Chicken Salad With Slow-Roasted Tomatoes

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