Cranberry Curry Chicken Salad
 
Prep time
Total time
 
Use up some of your food storage and spices with this flavorful and aromatic Cranberry Curry Chicken Salad. It's perfect for dipping crackers, topping a salad, or filling a sandwich.
Author:
Recipe type: Salad
Serves: 6-8 servings
Ingredients
  • 2 cups shredded cooked chicken (or 6 small 5 oz. cans chicken, drained)
  • ¼ cup sour cream
  • ¼ cup mayo
  • 1¼ teaspoon curry powder
  • ½-3/4 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon crushed sage
  • ½ teaspoon dried tarragon (optional)*
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • ½ cup diced apples
  • ½ cup chopped celery
  • ¼ cup sliced almonds**
  • ¼ cup craisins or raisins
Directions
  1. Drain cans of chicken, or shred freshly cooked chicken breasts, and set aside.
  2. In a small mixing bowl, whisk together sour cream, mayo, curry powder, ½ teaspoon salt, pepper, ginger, onion powder, garlic powder, sage, tarragon, lemon juice, and honey. Mix until smooth. Add chicken to mixture and stir, breaking up large chunks, until well mixed.
  3. Dice apples and celery. Add to chicken mixture. Toss in almonds** and raisins. Stir to combine and distribute ingredients evenly. Season to taste with additional salt and pepper if needed.
  4. Serve mixture right away, or chill in fridge for 2-4 hours to let flavors marry.
  5. Store leftovers in an airtight container in fridge for up to 5 days.
Notes
*If omitting, add about ⅛-1/4 teaspoon extra sage.
**Toasted almonds bring out a richer flavor. If desired, toast almonds on a baking sheet at 350 degrees for about 5 minutes until fragrant. Allow them to cool before mixing into chicken salad.
Recipe by Breezy Bakes at https://www.breezybakes.com/cranberry-curry-chicken-salad/