Community Pick
Curried Cranberry Chicken Salad
photo by Xexe383
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 cup low-fat mayonnaise (plain yogurt is another possibility although I haven't tried it) or 1 cup salad dressing (plain yogurt is another possibility although I haven't tried it)
- 2 tablespoons lime juice
- 1 1⁄2 teaspoons curry powder (or more to taste)
- 4 1⁄2 cups cooked chicken, chopped
- 2 chopped apples or 2 granny smith apples
- 1 cup dried sweetened cranberries (Craisins)
- 1 cup thinly sliced celery
- 1⁄2 cup chopped pecans
- 1⁄4 cup chopped scallion
directions
- Combine mayonnaise, lime juice and curry powder in large mixing bowl.
- Stir in remaining ingredients.
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Reviews
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We love this salad, I use a whole pre cooked rotisserie chicken from the grocery store. It seems to be exactly the right amount of chicken. I like to make this up ahead of time, great for quick lunches and suppers. Very versatile, you can through just about anything in it! Thanks. Update. I am still loving this, I took it to a potluck with rave reviews, nice because it is gluten free. I served it on endive lettuce leaves! I always double the curry and add the zest of the lime!
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Very good! The scallions made the dish. At first, I made it with only the 3/4 c mayo, and it was still missing something. I added ~1/4 c of greek yogurt, and it gave it the tanginess that I was looking for. Instead of craisins, I used 1/2c of gold raisins that i had in my cubburd and about 1/2-3/4 c of halved red grapes. Much better the next day.
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This was an excellent chicken salad. I had only 3 cups of cooked chicken, so I had to scale it down a bit. It was fantastic. Loved the addition of the sweet/tart cranberries, the Granny Smith apples and the pecans (which I toasted beforehand). I think the fresh lime juice gave it that something extra also. A real keeper! Thanks for posting.
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Tweaks
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I make curry chicken salad a lot but every once in awhile I find it nice to follow a new recipe as kind of a reset on the much altered one stored in my brain. I am glad I chose this one. The lime juice was a new and welcomed addition. I diced my apples and then tossed them in the lime juice to insure against oxidation. Flavors were wonderful, I followed the recipe exactly except for substituting cashews for pecans. It was what I had available. I mixed some of the nuts into the salad and added the rest s a topping when I ate it so that I got the crunch!
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I really enjoyed this. I used half light mayo and half fat free greek yogurt. I also used walnuts instead of pecans.. but I'm sure they would be great as well. Finally... I used about a half cup of red grapes in place of one of the apples. I wrapped it up in a lettuce leaf for a great dinner! Next time I would increase the green onion and up the curry powder just a bit.
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Very good! The scallions made the dish. At first, I made it with only the 3/4 c mayo, and it was still missing something. I added ~1/4 c of greek yogurt, and it gave it the tanginess that I was looking for. Instead of craisins, I used 1/2c of gold raisins that i had in my cubburd and about 1/2-3/4 c of halved red grapes. Much better the next day.
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GREAT!!! I used one-half low-fat mayo and one-half plain nonfat yogurt. I made my own curry powder (from a Recipezaar recipe); used half the dried cranberries, didn't put in pecans, and used red onion instead of scallions. Added shredded carrots and extra celery. (This was all in an attempt to drop the fat content and increase the fiber). It turned out absolutely fabulous -- and it's clearly a flexible recipe, one I can do a lot with! Thanks so much!
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RECIPE SUBMITTED BY
tgobbi
United States
Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.