Curried Chicken Salad with Dried Cranberries and Toasted Walnuts

I first had this Curried Chicken Salad at a networking event at a local Chamber of Commerce event that I attended several of years ago. It was so good, everyone wanted the recipe and now it’s a favorite of mine to use for leftover chicken. Along the way I’ve modified the original a bit with the addition of some dried cranberries and toasted nuts; while I love the splash of color they had which makes for a more attractive dish I also think it nicely elevates the taste too.

Though I’ve made it with leftover grilled chicken breast I think it best when I buy or make a rotisserie style chicken and use a combination of dark and white meat. One whole chicken is just about enough to double the recipe if you are making it for a crowd. I always seem to be cooking food for a lot of people but today I decided to make this just for me and hide it at the back of the fridge.

We enjoy this using turkey as well; especially after Thanksgiving when we have such an abundance of turkey and are craving something a bit lighter for dinner.

This is hardly even a revisited post; I found it WAY back in archives with just the recipe.  That before photo? I hated it so much that I never published it with the recipe! White balance? Who dat? Just awful; makes me cringe when I look at it. This photography thing will always see room for improvement but I actually enjoy these old photos and recognizing where I’ve come from…and am very thankful that the time invested seems to be making a difference! I want this to looks as tasty as it is so you will rush to the kitchen to make it! :)

Curried Chicken Salad with Dried Cranberries and Toasted Walnuts

Prep Time: 10 minutes

Cook Time: 2 minutes

Yield: Serves 2-4

Ingredients

For the Curry Mayonnaise:
• 1/2 c. good mayonnaise (Not salad dressing)
• 1/2 c. Greek yogurt (not absolute, but I just love Greek yogurt!)
• 2 T. mild tasting oil (preferably walnut oil, but you can use plain salad oil)
• 1 T. curry (I get my curry from a local spice shop; the difference in using a good curry really is evident!)
For the Salad:
• 2 cups cooked, diced chicken
• ½ c. – ¾ c. dried cranberries (raisins can be substituted)
• ½ c. – ¾ c. toasted walnuts or pecans, coarsely chopped
• Minced onion to taste - 2-3 Tbsp
• Salt and pepper to taste

Preparation

1. Make the dressing; mix mayo and yogurt in medium size bowl and set aside.
2. In a small skillet heat curry & oil over low heat until fragrant. Let cool and whisk into yogurt/ mayo.
3. Put chicken, cranberries, toasted nuts, onion in a medium and gently combine. Season with salt and pepper to your taste and then chill for a couple of hours or overnight.
4. I always served with red grapes on the side and though I didn't have any, it's really good with some sliced avocado too.

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