Description
A creamy, light and savory chicken salad with curry spice, sweet dried cranberries, and crunchy roasted walnuts—ready in about 15 minutes.
Ingredients
3½ cups cooked shredded chicken (≈ 1¼ lb), rotisserie or poached
½ cup dried cranberries, coarsely chopped
¾ cup roasted walnuts, coarsely chopped
½ cup finely diced celery
4 green onions (green parts only), finely chopped
½ cup mayonnaise
½ cup full‑fat Greek yogurt
2 teaspoons Dijon mustard
1 tablespoon curry powder
¾ teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
In a large bowl, combine shredded chicken, cranberries, walnuts, celery, and chopped green onions.
In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, curry powder, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and stir until everything is evenly coated.
Cover and refrigerate for at least 2 hours to let flavors meld (this step enhances taste).
Serve chilled in lettuce wraps, sandwiches, croissants, or with crackers. It’s also great as a dip or salad topping.
- Prep Time: 15 minutes
- Category: Main course
