A Delicious Curry Chicken Salad Recipe with Cranberries

If you’re looking to break away from the everyday and add a little excitement to your lunch routine, this curry chicken salad with cranberries is your answer.

It’s a vibrant, flavorful, and wonderfully textured dish that is a far cry from a traditional, one-note chicken salad. This is a recipe that is packed with personality.

This dish is a fantastic fusion of flavors and textures. We’ll be combining tender shredded chicken with a creamy, aromatic dressing infused with warm, earthy curry powder. To balance the savory spice, we’ll fold in the sweet, chewy tang of dried cranberries and the satisfying, nutty crunch of toasted almonds.

Crisp celery and fresh scallions add a final layer of freshness, creating a salad that is complex, balanced, and absolutely delicious.

Perfect for a sophisticated sandwich, a light and healthy lunch, or an elegant brunch offering, this recipe is a true showstopper. Let’s get mixing!

Essential Tools

• Large Mixing Bowl
• Spatula or Large Spoon
• Whisk
• Sharp Knife and Cutting Board
• Dry Skillet for Toasting Nuts

Quick Recipe Snapshot

Here’s a quick look at how easily this vibrant and flavorful salad comes together.

Ingredients

This vibrant salad gets its incredible flavor from a blend of warm spices, sweet fruit, and crunchy nuts.

For the Curry Chicken Salad:

• Shredded Cooked Chicken – A store-bought rotisserie chicken is a great shortcut. You can also use any leftover cooked and shredded chicken.
  • 3 servings: 2 cups
  • 6 servings: 4 cups
• Celery: 2 ribs, finely chopped.
• Scallions (Green Onions): 3-4, thinly sliced.
• Dried Cranberries: ½ cup.
• Toasted Slivered Almonds: ½ cup.

For the Creamy Curry Dressing:

• Mayonnaise: 1 cup. A high-quality, full-fat mayonnaise provides the best creamy base.
• Lemon Juice: 1 tbsp, freshly squeezed.
• Curry Powder: 1.5 – 2 tbsp. Use a good quality, mild yellow curry powder.
• Honey or Mango Chutney: 1 tbsp, for a touch of sweetness.
• Salt and Black Pepper: To taste.

The Flavor Architects A Look at the Ingredients

• Curry Powder: This is the heart and soul of the dressing. A good curry powder is a complex blend of spices like turmeric, coriander, cumin, and fenugreek, which provides a warm, earthy, and deeply aromatic flavor.
• Dried Cranberries: These provide essential pops of tart sweetness and a pleasant chewy texture that beautifully cuts through the richness of the dressing and complements the warm curry spices.
• Toasted Almonds: Adding slivered almonds brings a delicate, nutty crunch that provides a fantastic textural contrast to the creamy chicken and chewy cranberries.
• Lemon Juice: This provides a crucial touch of bright, fresh acidity that lifts all the other flavors and keeps the rich, creamy dressing from feeling too heavy.
• Honey or Mango Chutney: A touch of sweetness is important to balance the earthy bitterness of the curry powder and the tartness of the cranberries, creating a more harmonious flavor profile.

Cooking Instructions

This flavorful salad is a simple, no-cook assembly that comes together in just a few easy steps.

Step 1: Toast the Almonds

This quick but important step brings out the nutty flavor of the almonds. Place the slivered almonds in a small, dry skillet over medium heat.

Toast for 2-4 minutes, tossing them frequently, until they become fragrant and are a light golden-brown.

Because they are thin, they will toast very quickly, so watch them carefully. Immediately remove the toasted almonds from the hot pan onto a plate to cool down completely.

Step 2: Create the Creamy Curry Dressing

While the almonds are cooling, prepare the vibrant and flavorful dressing. In a large mixing bowl, combine the mayonnaise, fresh lemon juice, 1.5 tablespoons of the curry powder, and the honey or mango chutney. Whisk all the ingredients together until the dressing is completely smooth and a beautiful, pale yellow color. Season the dressing with a pinch of salt and pepper, then give it a taste. If you prefer a stronger curry flavor, you can add the remaining ½ tablespoon of curry powder.

Step 3: Combine the Salad Ingredients

To the bowl containing your prepared curry dressing, add the shredded chicken, the finely chopped celery, and the thinly sliced scallions.

Use a large spatula to gently fold all of the ingredients together. Continue to mix with a gentle hand until every piece of chicken and vegetable is evenly and generously coated in the creamy, aromatic dressing.

Using a gentle folding motion is important to keep the texture of the shredded chicken.

Step 4: Fold in the Final Mix-ins and Chill

Once the base of the salad is mixed, add the dried cranberries and the cooled, toasted almonds to the bowl.

Gently fold them into the chicken salad until they are just evenly distributed. For the best flavor, it is highly recommended to cover the bowl and allow the salad to chill in the refrigerator for at least 30 minutes before serving.

This brief chilling period gives all the wonderful flavors a chance to meld and marry.

Recipe Variations

This versatile chicken salad is a perfect template for your own favorite additions.

• Make it Spicy: For a spicy curry chicken salad, add ¼ to ½ teaspoon of cayenne pepper or a tablespoon of sriracha to the dressing.
• Add More Fruit: For an extra touch of sweetness and a juicy texture, try adding ½ cup of finely diced apple (like a Gala or Fuji) or halved red grapes.
• Different Nuts: Toasted pecans or chopped cashews would be a fantastic substitute for the almonds.

Serving Suggestions

This unique and flavorful chicken salad is delicious served in a variety of ways.

• In a Croissant or Pita: Serve a generous scoop on a flaky, buttery croissant or stuffed into a soft pita pocket with a leaf of lettuce.
• On a Bed of Greens: For a beautiful and light lunch, serve the chicken salad over a bed of fresh baby spinach or mixed greens.
• With Crackers: Serve it as an elegant appetizer in a bowl surrounded by a variety of sturdy crackers or apple slices.
• In Lettuce Wraps: For a fresh, low-carb, and gluten-free option, spoon the salad into crisp butter lettuce or romaine hearts.

Storage & Reheating Tips

This salad is a fantastic make-ahead dish, perfect for meal prep.

• Storage: Store the curry chicken salad recipe with cranberries in an airtight container in the refrigerator for up to 4 days.
• Reheating: This salad is designed to be eaten cold. Do not reheat it.
• Flavor Note: The flavors will continue to meld and deepen overnight. If the salad seems a bit dry after a day or two in the fridge, you can stir in an extra tablespoon of mayonnaise to freshen it up.

Common Mistakes & Fixes

FAQs

Can I use a different kind of dried fruit?

Yes, this recipe is very flexible. If you don’t have dried cranberries, golden raisins or finely chopped dried apricots would both be delicious substitutes, offering a different but equally delightful sweetness.

What is the best chicken to use for this salad?

A mix of white and dark meat from a store-bought rotisserie chicken is ideal for the best texture and flavor.

If you prefer to cook your own, poaching 2-3 boneless, skinless chicken breasts in seasoned water is a great way to ensure the meat is moist and tender.

How can I make a lighter version of this salad?

For a lighter, higher-protein dressing, you can substitute half or all of the mayonnaise with an equal amount of plain Greek yogurt.

The flavor will be tangier, but still incredibly delicious.

Enjoy This Flavorful Twist on a Classic!

You are now ready to make a curry chicken salad recipe with cranberries that is truly a cut above the rest.

It’s the perfect combination of savory, sweet, crunchy, and creamy, and it’s destined to become a new favorite in your lunch rotation.

I hope you love this elegant and incredibly delicious dish!