Curried Chicken Salad
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Total time: 15 mins
Ingredients
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tbsp curry powder
  • ½ tsp turmeric
  • 1 tbsp honey
  • 2 tbsp fresh lime juice (1 lime)
  • ½ cup medium hot diced green chiles
  • ½ tsp salt
  • 5 cups cooked chicken cut in small chunks (about 3 lbs bone in)
  • 2 cups dried cranberries
  • 1 cup salted cashew halves
  • 3 green onions, thinly sliced
Instructions
  1. Optional: If you want the cranberries softer and plumper, put them in a bowl and pour boiling water over just to cover them. Let sit for a half hour and drain off the water.
  2. Make the dressing: In a large bowl, stir together the mayonnaise, sour cream, curry powder, turmeric, honey, lime juice, chiles, and salt.
  3. Stir in the chicken. Set aside some of the cranberries, cashews, and green onion for garnish and stir the rest into the mixture; then add garnish.
  4. Serve and enjoy!
  5. Note: Will keep in fridge for 2-3 days, but cashews will get soft. Ideally wait until shortly before serving to add the cashews.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-dish-salads/curried-chicken-salad/