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

Scale

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)

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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.