Curried Chicken and Apple Salad with Pecans and Cranberries
A perfect meal to make ahead of time! A great combination of flavors, delicious as a sandwich, wrap, salad, or dip!
Equipment
- Kitchen knife
- Mixing bowl
- Baking sheet or Skillet
Ingredients
- 1/2 cup Mayonaisse If not keto, can substitute yogurt for the mayo and sour cream!
- 1/2 cup Sour Cream
- 1 tsp Curry Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- Salt and Pepper
- 1 tsp Apple Cider Vinegar
- 1/4 squeezed Lemon
- 2 cups Cubed Chicken Breast, precooked
- 1 cup Cubed Red Apple
- 2 stalks Celery, diced
- 1/4 cup Dried Cranberries
- 1/2 cup Pecan Pieces
- 4 handfuls Mixed Salad Greens (optional)
- 1 medium Cucumber (optional)
Instructions
- Using either the oven or a skillet, toast the pecans until lightly browned and fragrant. Set aside.
- In a large mixing bowl, combine mayo, sour cream (yogurt if using), lemon juice, apple cider vinegar, onion and garlic powders, curry, salt and pepper, and stir well. Adjust seasoning to taste preference (I like to err on the heavy side with curry powder).
- Add in cubed chicken, apple, celery, and cranberries (reserve some fruit for garnish) and mix until all is coated.
- To serve, I plate a helping of greens with slices of apples and cucumber, and a generous portion of the chicken salad. Top with toasted pecans and additional cranberries and enjoy!Variation: use this as you would any chicken salad-in a lettuce wrap, with bread for a sandwich, in a tomato cup, or with large crackers/veggies as a dip!