Receta Curried Chicken Salad with Dried Cranberries and Toasted Walnuts
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 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.
I discovered that I had already published this post; it was WAY back in the archives (2006!) with just the recipe and nothing more. That before photo? I obviously hated it so much that I never published it with the recipe. White balance? Who dat? Makes me cringe a bit when I look at it but my real surprise is that I did not include it; it’s certainly no worse than many I did!
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 the dishes I make to look as good as they taste so that you feel the urge to rush to the kitchen to make them! :)
Curried Chicken Salad with Dried Cranberries and Toasted Walnuts
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
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.
2.5
http://www.creative-culinary.com/curried-chicken-salad/
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