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Curry Chicken Salad with Dried Cranberries and Walnuts on a Cutting Board
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Curry Chicken Salad with Dried Cranberries and Toasted Walnuts

A delicious blend of chicken, dried fruit, and toasted nuts with a curry flavored mayonnaise and yogurt dressing. Our favorite!
Course Chicken and Turkey, Sandwiches
Cuisine American
Keyword chicken salad, curry
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 4 Servings
Calories 403kcal
Author Barb

Ingredients

For the Curry Mayonnaise

  • ½ cup mayonnaise not salad dressing
  • ½ cup Greek yogurt
  • 2 tablespoons mild tasting oil preferably walnut oil
  • 1 tablespoon curry

For the Salad

  • 2 cups chicken cooked, diced or shredded
  • ½ cup dried cranberries
  • ½ cup toasted walnuts or pecans coarsely chopped
  • 2 tablespoons onion minced
  • Salt and pepper to taste

Instructions

  • 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 mixture.
  • Put chicken, cranberries, toasted nuts, and onion in a medium bowl and gently combine. Add the dressing and toss just to cover all of the other ingredients.
  • Season with salt and pepper to your taste and then chill for a couple of hours or overnight.

Notes

I always serve with red grapes on the side; I just love the combination of the seasoned salad with the crisp sweet grapes.

Nutrition

Serving: 1Serving | Calories: 403kcal | Carbohydrates: 14g | Protein: 14g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 840mg | Potassium: 214mg | Fiber: 1g | Sugar: 12g | Vitamin A: 610IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg