I first had this Curried Chicken Salad at a networking event I attended a couple of years ago. It was so good, everyone wanted the recipe and now it’s a favorite to use for leftover chicken. I modified the original a bit with the addition of some dried cranberries and toasted nuts; they added some color that made for a more attractive dish but also love the taste with them.
Though I’ve made it with leftover grilled chicken breast I think it best when I buy or make a rotisserie 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 cook a lot of 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.
Until my daughter decided to ask Charlie over. Charlie that helped me network my computer so I can work from the kitchen table after I hurt my leg and willingly setup a sprinkler for my yard last night. That Charlie. He has turned into one of Lauren’s most lasting relationships; the brother she never had so we both love him and I love to feed him. In return, he loved this dish. Loved it a 2nd plateful even!
We enjoy this using turkey as well; we look forward to this salad after Thanksgiving when we have such an abundance of turkey and are craving something a bit lighter for dinner.
Curried Chicken Salad
Ingredients
- 2 c. 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
- Curry mayonnaise (recipe follows)
- Salt and pepper to taste
Curry Mayonnaise
- 1/2 c. Best Foods or Hellmans 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!)
Preparation
- Mix mayo and yogurt in medium size bowl and set aside.
- In a small skillet heat curry & oil over low heat until fragrant. Let cool and whisk into yogurt/ mayo.
- Add chicken, cranberries, toasted nuts and onion; salt and pepper to your taste and then chill for a couple of hours or overnight.
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.
Another moment to share the before and after; just because FoodGawker and Tastespotting don’t agree, I’m happy with the improvements I see in the photos I take. A pricey camera doesn’t hurt; my point and shoot was on the verge of dying with this shot!
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{ 14 comments… read them below or add one }
Now this is something I wish I would’ve had on hand earlier today. Yum! I need to think ahead and make a batch of this for lunch.
Can I come over then for lunch? :)
I can’t wait to try this for my Garden Club luncheon.
I hope you and your club enjoy it…please let me know!
I love chicken salad recipes and do appreciate you sharing this one to add to my collection. Looks wonderful Barb! Can you send Charley over to Highlands Ranch? :-)
For some food…he would come I’m sure and do a chore or two. But the food and drink have to be close at hand for inspiration. No matter, think I’m going to adopt him!
I stumbled here… found your site from a posting on COLORLABPROJECT.
I didn’t know it was a cooking site..
Yummy. I’m the cook in the house and I’m always on the look out for good inexpensive meal to make.
I think I’ll give a few of your meal here a try and report back to you.
This Curry Chicken salad looks great.
I live in Sweden so I may have to substitute some items
good luck
I love this salad; so different from what I would consider ‘traditional’ chicken salad with the addition of the curry and grapes…do let me know if you try it!
I can just imagine that the addition of dried cranberries and toasted walnuts make this salad ROCK! I’m so smitten that I must make this for dinner today. :)
I love the sound of this Barb! Perfect flavours for summer! And yay on the gorgeous before and after – such a huge difference!
Thanks Mardi! No one knows better how those sites can affect our own sense of how we’re doing. I love seeing my own progress and knowing that’s good enough for me sometimes.
Thanks Barb, I knew you had this recipe but had forgotten about it until I saw your post. Love it just as you indicate and am making for our dinner tonight!
This looks really good! I used to make a curried chicken salad (no mayo) all the time, but I haven’t thought about it in years. I love the addition of cranberries in yours…. curry and fruit go surprisingly well together!
And then I have to have it with grapes. Truth? My daughter Lauren forgot I needed some greens so used them all up last night when Charley was here so I typically serve on a bed of lettuce with the grapes. I just don’t think it’s finished without them.