Simple, fresh chicken salad with dried cranberries and apples tossed in a lemon curry dressing. The savory dressing compliments the sweetness added by golden delicious apples and dried cranberries.
Estimated Time 55 minutesminutes
Servings 8Servings
Here's What You Need
For the Chicken
4largechicken breasts - Boneless/Skinless
2tablespoonscurry powder
2tablespoonsgarlic powder
2bay leaves
1teaspoonskosher salt
1teaspoonsground black pepper
For the Salad
2stalks celery - sliced
1cupdried cranberries
2golden delicious apples - chopped
For the Dressing
2cupsmayonnaise
2tablespoonscurry powder
zest of 1 lemon
Juice of ½ Lemon
½teaspoonKosher salt
½teaspoonGround Pepper
Here's What You Do
To Cook the Chicken
Season the chicken breasts and place in 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 20-30 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, curry, 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.
Notes
Read my article Curry Chicken Salad for more detailed step-by-step instructions with process photos.Use boneless/skinless chicken breast or bone-in and skin-on. Just discard the skin after you de-bone it. You can also use breast tenderloin or thigh meat.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. I do not recommend freezing leftover chicken salad.