Sunday, January 4, 2009

Curried Chicken Salad

I just returned home after spending a very therapeutic weekend with my best friend. Lots of belly laughs and long talks into the wee hours have left me relaxed and ready to face the new year. She really is my human Prozac.

I like to pre-make some of the meals when I travel to see her, because it allows for less time in the kitchen and more talk time. Food is never the focus during our get-togethers, but hey, ya gotta eat. I made this curried chicken salad before I left home and we enjoyed it for lunch yesterday.

Curried Chicken Salad

1 cup light mayo
1 1/2 tsp curry powder
juice of 1/2 lime
salt and pepper to taste
3 cups cooked chicken breast, cubed or shredded
1 stalk celery, small dice
1/2 cup onion, small dice
1/2 cup dried cranberries
1/4 cup toasted pecans, roughly chopped

Combine mayo, curry powder, and lime juice. Season to taste with salt and pepper.

Stir in chicken, celery, onion, cranberries and pecans. Combine well. Chill well before serving.

4 comments:

HoneyB said...

Saw your photo of your bagel and this salad on foodgawker and had to come see! This salad looks and sounds delicious. I love the curry and cranberries. A must try for me! Nice looking blog!

Mags said...

Thanks HoneyB. I agree, curry and cranberry were made for each other.

Stephanie said...

I was looking for a curry chicken salad recipe after trying it at a local market. I loved yours! The only substitution I made was raisins instead of cranberries because that is what I had. This has become a new staple in our house, thanks!

Mags said...

Stepanie: I'm so glad you enjoyed it. Thanks for stopping back to comment, I really appreciate it.