If you’re craving a dish that delights your taste buds with a burst of sweet, tangy, and savory flavors, the Curried Chicken Salad with Cranberries Recipe is an absolute must-try. This salad perfectly balances tender shredded chicken with the tart sweetness of dried cranberries and the crunch of roasted walnuts, all wrapped up in a creamy, spiced curry dressing. It’s a vibrant, colorful option that’s as inviting on a picnic table as it is on your weekday lunch plate, offering a fresh twist on a classic chicken salad that makes every bite exciting and comforting.
Ingredients You’ll Need
The magic of the Curried Chicken Salad with Cranberries Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays an important role, whether contributing texture, flavor, or that beautiful pop of color that draws you in even before the first bite.
- 3 ½ cups cooked shredded chicken: Provides a tender, protein-packed base that soaks up all the delicious dressing.
- ½ cup coarsely chopped dried cranberries: Adds a sweet and tangy burst that contrasts wonderfully with the curry spices.
- ¾ cup coarsely chopped roasted walnuts: Brings a satisfying crunch and earthy richness to the salad.
- ½ cup finely diced celery: Offers crispness and a refreshing bite to keep the salad lively.
- 4 green onions (green parts only, finely chopped): Adds a mild onion flavor and a vibrant green color for freshness.
- ½ cup mayonnaise: Acts as the creamy base of the dressing, lending smoothness and richness.
- ½ cup plain full-fat Greek yogurt: Lightens the dressing while maintaining creaminess with a slight tang.
- 2 teaspoons Dijon mustard: Introduces a subtle zing and depth of flavor to the sauce.
- 1 tablespoon curry powder: The star seasoning, providing warmth and an exotic twist that defines the recipe.
- ¾ teaspoon salt: Enhances and balances all the flavors perfectly.
- ½ teaspoon black pepper: Adds just the right hint of heat and earthiness.
- Bread (croissants or Bibb lettuce wraps): Great for serving—whether you want a soft, buttery croissant sandwich or a lighter, crisp lettuce wrap option.
How to Make Curried Chicken Salad with Cranberries Recipe
Step 1: Combine the Main Ingredients
Begin by placing the shredded chicken, dried cranberries, roasted walnuts, diced celery, and finely chopped green onions into a large bowl. This is where the heart of the salad comes together, and mixing these ingredients first ensures every bite has a wonderful mix of flavors and crunch.
Step 2: Whisk the Dressing
In a separate medium bowl, whisk the mayonnaise, Greek yogurt, Dijon mustard, curry powder, salt, and black pepper until the mixture is smooth and creamy. This dressing is where the Curried Chicken Salad with Cranberries Recipe really shines, bringing all the components into a cohesive and deeply flavorful experience.
Step 3: Combine and Coat
Pour the dressing over the chicken mixture, then gently stir until every piece is nicely coated with the luscious, spiced sauce. The key here is to treat the salad gently so the nuts and cranberries stay whole, delivering texture and punch with each forkful.
Step 4: Serve or Chill
At this point, you can serve the salad right away in Bibb lettuce wraps or on croissants for a delightful meal, or refrigerate it for a few hours to let all the flavors marry beautifully. The wait deepens the curry notes and softens the walnuts slightly, making it even more irresistible.
How to Serve Curried Chicken Salad with Cranberries Recipe
Garnishes
To add an extra layer of appeal, sprinkle some additional chopped roasted walnuts on top right before serving. Fresh herbs like cilantro or parsley can also brighten the dish and complement the curry’s aromatic qualities.
Side Dishes
This salad pairs beautifully with light sides such as a crisp green salad, crunchy vegetable sticks, or even some warm pita bread for dipping. It’s versatile enough to stand on its own or complement a range of accompaniments.
Creative Ways to Present
Instead of the usual sandwich or wrap, try serving this salad in hollowed-out avocado halves or in endive leaves for a chic appetizer. You can also arrange it on a bed of mixed greens or stuff it into pita pockets for a fun twist. Its colorful look and delightful flavor make it perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Once prepared, keep any leftover Curried Chicken Salad with Cranberries Recipe in an airtight container in the refrigerator. It stays fresh for up to three days, making it a fantastic option for easy lunches during the week.
Freezing
Because of the mayonnaise and yogurt base, freezing is not recommended for this salad. Freezing could alter the texture and separation would occur upon thawing, which impacts the dish’s quality and enjoyment.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer it slightly warmer, allow it to sit out for about 15 minutes before serving, but avoid microwaving to preserve the fresh textures and flavors.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a convenient and flavorful shortcut that works perfectly for the Curried Chicken Salad with Cranberries Recipe, saving you time without sacrificing taste.
Is this recipe gluten-free?
The salad itself is gluten-free, but be sure to choose gluten-free bread or opt for Bibb lettuce wraps to keep the entire meal gluten-free.
Can I substitute the mayonnaise and yogurt?
You can try sour cream or a dairy-free alternative like vegan mayonnaise and coconut yogurt, but keep in mind this will change the texture and flavor profile slightly.
How spicy is the curry powder in this dish?
This recipe uses curry powder to add warm, aromatic notes rather than heat. If you prefer more spice, you can add a pinch of cayenne pepper or chili flakes to customize it to your taste.
Can this salad be made vegan?
To make a vegan version, replace chicken with chickpeas or tofu, and use vegan mayonnaise and yogurt alternatives. The cranberries and walnuts will still deliver plenty of texture and flavor.
Final Thoughts
This Curried Chicken Salad with Cranberries Recipe is one of those delightful dishes that feels special yet is incredibly simple to make. It’s perfect for lunch, light dinners, or even a fancy picnic treat. I encourage you to try it soon—you might just find it becomes one of your new favorite salads, bringing vibrance and warmth to your everyday meals.
Print
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 colorful dish combining tender shredded chicken, tangy dried cranberries, crunchy roasted walnuts, and crisp celery, all tossed in a creamy curry-spiced dressing. Perfect for a light lunch or picnic, it can be served in croissants, on Bibb lettuce wraps, or as a sandwich filling.
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
Serving Suggestions
- Bread (croissants), or Bibb lettuce leaves for wraps
Instructions
- Combine Chicken and Mix-ins: Add the shredded chicken, dried cranberries, roasted walnuts, diced celery, and chopped green onions to a large mixing bowl. Gently toss them to distribute the ingredients evenly.
- Prepare the Dressing: In a separate medium bowl, whisk together the mayonnaise, full-fat Greek yogurt, Dijon mustard, curry powder, salt, and black pepper until the mixture is smooth and well combined, forming a creamy dressing.
- Mix Salad and Dressing: Pour the dressing over the chicken and mix-in mixture. Stir carefully until all the ingredients are fully coated with the curry-spiced dressing and combined well.
- Serve or Chill: Serve the curried chicken salad immediately in croissants, on Bibb lettuce wraps, or any preferred bread. Alternatively, refrigerate it for a few hours to allow the flavors to meld and serve chilled for a refreshing taste.
Notes
- You can substitute roasted walnuts with pecans or almonds if preferred.
- For a lighter version, use low-fat Greek yogurt and reduced-fat mayonnaise.
- The salad keeps well for up to 3 days when stored in an airtight container in the refrigerator.
- For added sweetness and texture, consider adding chopped apples or pineapple chunks.
- Adjust curry powder quantity based on your spice preference.
