I first had this Curried Chicken Salad with Dried Cranberries and Toasted Walnuts 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 add 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’ve enjoyed 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.
Curried Chicken Salad with Dried Cranberries and Toasted Walnuts
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
- 1/2 c. – 3/4 c. dried cranberries (raisins can be substituted)
- 1/2 c. – 3/4 c. toasted walnuts or pecans, coarsely chopped
- Minced onion to taste - 2-3 Tbsp
- Salt and pepper to taste
- Make the dressing; 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.
- 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.
- 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.