Curry Chicken Salad Recipe with Apples and Cranberries
Chicken salad is such a great dish. It has all the textures flavors I love, plus it is easy to make. This recipe serves four, but can't easily be cut in half to serve two. Use this recipe to repurpose leftover chicken. You won't be disappointed.
Equipment
- 1 Large bowl
- 1 small bowl for the dressing
- 1 whisk
- 1 Chef's knife
- 1 Cutting Board
- 1 lemon juicer
Ingredients
- 2 cooked chicken breasts diced
- ¼ cup celery finely chopped
- ¼ cup green onion finely chopped
- ½ cup apple small diced
- ¼ cup sweetened cranberries
- ½ cup sliced almonds
Dressing:
- ½ cup mayonnaise
- 2 lemons zest and juice
- ½ teaspoon garlic powder
- ¼ - ½ teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make the dressing by adding the mayonnaise, lemon zest, juice of one lemon, garlic powder, curry powder, salt and pepper into a small bowl. Whisk until well combined and the lumps are gone.
- Cover and set aside in refrigerator while you prepare the salad.
- In a large bowl, add the cubed chicken breast, chopped celery, chopped green onion, diced apple, cranberries and sliced almonds. Mix until ingredients are combined.
- Pour dressing over chicken salad and mix until combined. Add the juice of the second lemon and toss. Add additional salt and pepper to taste. Refrigerate until ready to enjoy.
Video
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