Curried Chicken Salad with Apples & Cranberries
I had a similar salad like this, on our Oregon Trip in Mt. Hood, May 2025.
I looked online to find a recipe that was similar. I think I got it!
Ingredients
- 2-1/2 c. cooked shredded or diced chicken breast
- 1/2 c. finely diced celery
- 3 Tbls. red onion, minced
- 1 medium apple, diced
- 1/4 c. dried cranberries
- 1/4 c. toasted chopped pecans
- crumbled Gorgonzola cheese, optional for serving
Dressing
- 1/2 c. mayonnaise (Hellman’s) - or 1/4 c. mayo & 1/4 c. plain Greek yogurt
- 1-1/2 t. apple cider vinegar (or 1 tablespoon lemon juice)
- 1 t. honey
- 1 t. Dijon mustard
- 1-1/2 t. curry powder (mild or sweet) – see note
- 1/4 t. salt, add more to taste, once you taste the finished salad
- 1/8 t. ground black pepper
Instructions
Dressing: In a small bowl, whisk together the dressing ingredients. Set aside.
Place salad ingredients in a medium bowl. Add the dressing to the salad and mix well.
Chill until ready to serve (or serve immediately).
Before serving, top with a little Gorgonzola cheese crumble, if desired.
Serve: In sliced croissants, buns or sandwich bread, with crackers, wrapped in a tortilla, in lettuce cups or on a bed of lettuce or spinach.
NOTE: If using "sweet" curry instead of mild, and want a little kick (similar to mild curry), and a pinch of cayenne pepper.
Store leftovers in an airtight container in the refrigerator for up to 4 days.