Chicken Salad with Lemon-Curry Dressing

Chicken Salad with Lemon-Curry Dressing is a simple solution to lunch or dinner that everyone will love. The fact that it's on the lighter side is a little lagniappe. Perfect for those hot summer days when you’re looking for something on the lighter side, Sweet Daddy D’s Chicken Salad with Lemon-Curry Dressing is made from lean chicken breasts, apples and dried cranberries tossed in a refreshingly savory lemon-curry dressing that compliments the sweetness of golden delicious apples and dried cranberries. This makes a quick, no-angst lunch or dinner everyone will love.

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[Publishers Note: This is an update of the article I wrote originally in April 2018. Always seeking to provide better information for my readers, I've updated and added some information and reformatted photographs for better web viewing. Let me know what you think.]

Chicken Salad on the Bayou??

Why not? Can’t you see that ole’ Cajun Maw Maw with visions of a big bowl of chicken salad dancing in her head running around the yard with a cleaver giving chase to a nice plump but elusive chicken? Yeah, neither can I, but this sweet and savory chicken salad is still delicious and will hit the spot with friends and family. Simple, fresh chicken salad with a bright lemon-curry dressing. The savory dressing compliments the sweetness added by golden delicious apples and dried cranberries. This makes a quick, no-angst lunch or dinner everyone will love.

Here Is What You Need

Boneless/skinless chicken breasts. Check out the Hints and Tips section below for alternatives. 

Here Is What You Do

First, you have a beer. This recipe is really simple, but you should still read the recipe thoroughly so you know what you need and what you are going to do with each ingredient. Perfect time for a beer. Prep the ingredients, prep the cook.

Prepare the Chicken Breasts

Rinse the boneless skinless chicken breast under cold water and pat dry. I usually do not trim any excess fat from the breasts until after cooking, so that flavor is incorporated. Place the chicken breasts and seasoning for the chicken into a large stockpot and cover with cold water by about 2 inches. Bring the water to a boil over high heat, then lower the heat to a heavy simmer for about 20 minutes or until the internal temperature of the chicken is 170 degrees.  The tool I trust (really, the only tool I use) to give me quick and accurate Internal Temperature readings is a Thermapen from ThermoWorks (I am an affiliate of ThermoWorks and will earn a small commission should you purchase any of their products through my links). 

 

Remove the chicken breasts from the stockpot and place it in the fridge for about 30 minutes to cool completely.

Prepare the dressing

Zest the lemon, squeeze the lemon juice and measure the mayonnaise and cumin powder. Mix all the dressing ingredients in a small bowl or measuring cup, add some kosher salt and ground black pepper to taste. Refrigerate the dressing until needed. 

Prepare the remaining ingredients

Peel and dice the apples and chop the celery into small pieces and place them in a large prep bowl. Add the dried cranberries and mix well.

Mix the salad

Trim any remaining excess fat from the chicken and chop (or shred) it into small pieces, no larger than about ½ inch cubes and place in a large mixing bowl. Add the celery, apples and dried cranberries to the chicken and mix well.

Add the dressing a little at a time, starting with about half and mix well. Add more according to your taste.

Once the chicken salad is mixed, you should place it in the fridge for at least 15 minutes or longer while it gets cold and the flavors meld together.

That’s it, simple as that. Serve this on a bed of bib lettuce accompanied by some avocado slices, tomatoes, pickled beets or marinated asparagus. It also makes a great sandwich on pumpernickel or a french roll. 

Hints and Tips

What type of chicken is best?

I normally use boneless-skinless breasts for this because I think this chicken salad is best with white meat chicken. You can certainly use thighs or a combination of white and dark meat. This salad is also perfect with leftover chicken or a store-bought rotisserie chicken. 

How long does it keep?

Leftover chicken salad can be stored in the refrigerator for 3 to 5 days if stored in an airtight container. Leftover dressing can likewise be kept in the fridge for 3 to 5 days, also if stored in an airtight container or jar.

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This Chicken Salad with Lemon Curry Dressing is sort of a change-of-pace recipe from Sweet Daddy D, but there are plenty of Cajun and Creole classics right here:

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Yeah You Right!

Recipe

Chicken Salad with Lemon-Curry Dressing

Simple, fresh chicken salad with a lemon-curry dressing. The savory dressing compliments the sweetness added by golden delicious apples and dried cranberries.

5 from 1 vote

Print Pin Rate

Course: Main Dish, Salad

Cuisine: American

Keyword: chicken salad

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 8 Servings

Calories: 351kcal

Author: Sweet Daddy D

Here's What You Need

For the Chicken

• 4 large chicken breasts Boneless/Skinless
• 2 tablespoons curry powder
• 2 tablespoons garlic powder
• 2 bay leaves
• 1 teaspoons kosher salt
• 1 teaspoons ground black pepper

For the Salad

• 2 stalks celery sliced
• 1 cup dried cranberries
• 2 golden delicious apples chopped

For the Dressing

• 2 cups mayonnaise
• 2 tablespoons curry powder
• zest of 1 lemon
• Juice of ½ Lemon
• ½ teaspoon Kosher salt
• ½ teaspoon Ground Pepper

Here's What You Do

To Cook the Chicken

• Add chicken breasts and seasonings to a large stock pot and cover with cold water by about 2 inches.
• Bring to a boil over high heat, lower heat to a heavy simmer for about 30 minutes or until the internal temperature of the chicken is 170 degrees.
• Remove the chicken breasts from the stockpot and place it in the fridge to cool completely, about 30 minutes.

To Make the Dressing

• Zest the lemon and squeeze the lemon juice
• Mix the mayonnaise, lemon zest, cumin and lemon juices in a bowl and mix well. Add kosher salt and ground black pepper to taste.
• Refrigerate while mixing the remaining ingredients.

To Make the Salad

• Peel and dice the apples and chop the celery into small pieces.
• Chop the chicken breasts into small pieces, no larger than about ½ inch cubes. Alternately you can shred the chicken breasts.
• Mix the chicken breasts, celery and apples in a bowl.
• Add the dried cranberries and mix well.
• Add the dressing and mix well, Start with about half the dressing and when mixed well, add more according to your taste.

Recipe Notes

Use boneless/skinless chicken breast or you can use bone-in and skin on. Just discard the skin after you de-bone.  You can also shred the chicken after cooking instead of cubing it.

Leftover chicken salad can be stored in the refrigerator for 3 to 5 days if stored in an airtight container. Leftover dressing can likewise be kept in the fridge for 3 to 5 days, also if stored in an airtight container or jar.

Nutrition

Calories: 351kcal | Carbohydrates: 28g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 996mg | Potassium: 586mg | Fiber: 3g | Sugar: 17g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg