With cranberries, cashews, lime, and chiles, this Curried Chicken Salad is bursting with flavor
This Curried Chicken Salad is loaded with flavor, texture, and has just the right amount of green chile heat and taste. It’s great as a main dish or topping a main dish salad. It’s also very good as a sandwich in a half pita. The flavor combination is exceptional.
This dish is a great way to use leftover rotisserie chicken, and it’s good with either white meat or dark meat. I used roasted thigh meat in this case, but the dressing is so flavorful most people are not likely to notice. I used a moderate amount of green chile – you can taste it and detect the heat but with the combination of flavors you might not notice it.
I used dried cranberries that had been in my pantry for about a year, so they were chewy. To plump them up, I put them in the measuring cup and poured boiling water over them and let them site for an hour. Very simple and effective.
This is an ideal dish for a brunch, buffet, or get together. Hope you like it!
- 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
- 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.
- Make the dressing: In a large bowl, stir together the mayonnaise, sour cream, curry powder, turmeric, honey, lime juice, chiles, and salt.
- 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.
- Serve and enjoy!
- Note: Will keep in fridge for 2-3 days, but cashews will get soft. Ideally wait until shortly before serving to add the cashews.
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