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If you’re craving a dish that bursts with vibrant flavors and just the right balance of savory and sweet, this Curried Chicken Salad with Cranberries Recipe is your new best friend. It’s a delightful fusion of tender chicken, tangy cranberries, toasty walnuts, and a luxuriously creamy curry-infused dressing. Whether served chilled on crisp Bibb lettuce or piled generously onto buttery croissants, this salad is comfort food with a bright, unexpected twist that will have you making it again and again.
Ingredients You’ll Need
These ingredients come together so effortlessly, but each one plays a vital role in giving this salad its irresistible character—from the juicy cranberries adding bursts of tartness to the crunchy walnuts providing that perfect nutty contrast.
- 3 ½ cups cooked shredded chicken: The hearty base, perfectly tender and ready to soak up all the flavors.
- ½ cup coarsely chopped dried cranberries: Sweet and tangy pops that brighten every bite.
- ¾ cup coarsely chopped roasted walnuts: Adds satisfying crunch and a toasty richness.
- ½ cup finely diced celery: For refreshing crispness and a mild bitterness to balance the sweetness.
- 4 green onions (green parts only, finely chopped): Fresh, slightly oniony notes that lift the whole salad.
- ½ cup mayonnaise: Creamy binder that delivers luscious texture and richness.
- ½ cup plain full-fat Greek yogurt: Adds tang and lightness while maintaining creaminess.
- 2 teaspoons Dijon mustard: A subtle zing to deepen the dressing’s complexity.
- 1 tablespoon curry powder: The star spice, providing warmth and aromatic flair.
- ¾ teaspoon salt: Essential for amplifying all the vibrant flavors.
- ½ teaspoon black pepper: Adds a gentle kick and earthy spice.
- Bread (croissants or Bibb lettuce wraps): Your choice of vessel to enjoy this delicious salad.
How to Make Curried Chicken Salad with Cranberries Recipe
Step 1: Combine the Fresh Ingredients
Start by tossing together the shredded chicken, dried cranberries, walnuts, celery, and chopped green onions in a large bowl. This mix is where the hearty and fresh textures start to build, giving the salad a wonderful balance of chewiness and crunch.
Step 2: Whisk Together the Creamy Dressing
In a medium bowl, whisk the mayonnaise, Greek yogurt, Dijon mustard, curry powder, salt, and black pepper until the mixture is smooth and fragrant. This dressing is the magic glue that ties all those fresh ingredients together with a rich, spicy, and tangy flavor profile.
Step 3: Combine and Coat Everything Thoroughly
Pour the creamy curry dressing over the chicken mixture, and gently fold everything until each bite is coated evenly. This step ensures every spoonful has those lovely bursts of flavor and texture from the fruit, nuts, and chicken.
Step 4: Serve Immediately or Chill
You can serve this Curried Chicken Salad with Cranberries Recipe right away stuffed into buttery croissants or refreshing Bibb lettuce wraps. Alternatively, refrigerate it for a few hours to let the flavors deepen and meld — it tastes even better the next day!
How to Serve Curried Chicken Salad with Cranberries Recipe
Garnishes
Sprinkle a few extra chopped walnuts or fresh parsley leaves on top before serving for added color and texture. A light dusting of curry powder or a wedge of lemon on the side also adds a lovely finishing touch.
Side Dishes
This salad pairs beautifully with crisp vegetable crudités, a simple green salad, or lightly toasted pita chips. It’s great as a standalone lunch or part of a vibrant picnic spread surrounded by your favorite fresh sides.
Creative Ways to Present
For a fun twist, try serving the curried chicken salad inside ripe avocado halves or hollowed-out mini bell peppers. It’s a visually stunning way to add freshness and turns a simple salad into a party-worthy appetizer or elegant light meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Curried Chicken Salad with Cranberries Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to three days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
Since this salad contains mayonnaise and yogurt, freezing is not recommended as the texture can change once thawed. It’s best enjoyed fresh or refrigerated rather than frozen.
Reheating
This salad is meant to be enjoyed chilled or at room temperature. If you prefer, allow it to come to room temperature before serving, but avoid reheating as it may affect the creamy texture and fresh flavors.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken works wonderfully and saves time, providing a juicy, flavorful base that blends perfectly with the cranberries and curry dressing.
Is this recipe spicy?
Not really. The curry powder adds warmth and aroma without heat, so this salad is mild but full of flavor, making it approachable for most palates.
Can I substitute nuts if I have allergies?
Yes, feel free to swap walnuts for pumpkin seeds or omit nuts altogether if preferred. Just be aware it will change the crunch factor slightly.
What can I use instead of mayonnaise?
You can increase the Greek yogurt slightly or try a vegan mayo alternative for a lighter or dairy-free option, though the flavor and creaminess might vary a bit.
How long does the salad keep its best flavor?
The salad is best enjoyed within 2 to 3 days refrigerated. The cranberries may soften over time, but the flavors generally deepen and meld beautifully.
Final Thoughts
This Curried Chicken Salad with Cranberries Recipe has become one of my absolute favorites for a reason. It’s simple, vibrant, and endlessly satisfying, perfect for warm weather lunches or cozy indoor meals. I encourage you to give it a try—you’ll love the wonderful harmony of flavors and textures that keep this salad fresh and exciting every time you revisit it.
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Curried Chicken Salad with Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Curried Chicken Salad with Cranberries is a flavorful and refreshing twist on classic chicken salad. It combines shredded chicken with tart dried cranberries, crunchy roasted walnuts, and crisp vegetables, all brought together by a creamy curry-spiced dressing. Perfect for sandwiches, croissants, or lettuce wraps, this salad offers a delightful balance of sweet, savory, and tangy flavors in every bite.
Ingredients
Chicken Salad
- 3 ½ cups cooked shredded chicken (about 1 ¼ pounds)
- ½ cup coarsely chopped dried cranberries
- ¾ cup coarsely chopped roasted walnuts
- ½ cup finely diced celery
- 4 green onions (green parts only, finely chopped)
Dressing
- ½ cup mayonnaise
- ½ cup (5.3-ounce) container plain Greek yogurt, full-fat
- 2 teaspoons Dijon mustard
- 1 tablespoon curry powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
To Serve
- Bread (croissants, or Bibb lettuce wraps)
Instructions
- Combine Chicken and Mix-Ins: Add the shredded chicken, cranberries, toasted walnuts, celery, and green onions to a large bowl, ensuring all the ingredients are evenly distributed.
- Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, curry powder, salt, and black pepper until the mixture is smooth and well blended.
- Toss Salad with Dressing: Pour the prepared dressing over the chicken mixture and stir gently but thoroughly until every ingredient is coated evenly with the curry sauce.
- Serve or Chill: Serve the curried chicken salad immediately in croissants or as lettuce wraps for a lighter option, or refrigerate for a few hours to let the flavors meld together beautifully before serving.
Notes
- You can substitute walnuts with pecans or almonds, depending on your preference.
- For a lighter version, use low-fat yogurt and reduced-fat mayonnaise.
- Adding a squeeze of fresh lemon juice to the dressing can brighten the flavors.
- Make sure the chicken is shredded finely for better texture and flavor absorption.
- This salad can be prepared a day ahead and stored in the fridge.
