I love a good chicken salad, from the more traditional recipe with celery and onions to a more doctored up recipe such as this one. Warm flavors of curry and turmeric are combined with the textures of crisp apple and celery, crunchy pepitas, and the sweet/tart chew of dried cranberries in this creamy chicken salad. I like to make a batch of this early on the week and eat it for lunch over a few days as sandwiches, lettuce wraps, or even on crackers.
Makes about 4 cups of chicken salad
Ingredients
2 cups cooked chicken breast, cut into small cubes
1 cup diced apple, peel on
3/4 cup dried cranberries
1/2 cup celery, diced small
1/4 cup toasted pepitas
2 Tbsp green onions, thinly sliced
3/4 cup mayonnaise
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp salt, plus more to taste
Directions
In a large bowl, combine the chicken, apple, cranberries, celery, pipits and green onions. In a small bowl, mix together the mayonnaise, curry powder, turmeric, and salt. Add this to the chicken mixture and stir until combined. Cover and refrigerate at least one hour to allow the flavors to meld. Before serving, taste and add more salt, if needed.
Serve as sandwiches on your favorite bread (croissants or a hearty multigrain are great with this), as lettuce wraps, or on crackers.
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