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Curried Chicken Salad with Cranberries

  • 3 lb leftover cooked chicken, cubed
  • 3 stalks celery, finely diced
  • 1 apple, finely diced (choose a crisp variety, like Pink Lady or Honeycrisp)
  • 1-2 green onions, sliced thinly
  • ½ cup mayonnaise (I use a homemade macadamia nut oil mayo, so I can avoid processed vegetable oils & icky additives-see notes)
  • ½ cup full-fat sour cream
  • 3 Tbsp lemon juice
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp coconut sugar
  • 1 tsp ground ginger
  • 2 Tbsp mild curry powder (I use Madras brand)
  • ½ cup dried cranberries
  • ½ cup cashews, chopped (optional)

Instructions

  1. Mix all ingredients in a large bowl.
  2. Let sit for 30 minutes (or overnight) for flavors to meld.
  3. Serve in lettuce or kale leaves, with celery sticks, or crackers of choice.

Recipe Notes

NOTE: This recipe works equally well with turkey. Curried turkey salad with cranberries has a good ring to it, no?

Avoid processed vegetable oils & icky additives.