Savory Chicken Salad is my “go to chicken salad.” I love the savory taste of the onions and curry combined with the sweet pop of the dried cranberries. This Savory Chicken Salad recipe goes great on a bagel, stuffed in an artichoke, or rolled in a fresh leaf of lettuce.
This is also the perfect recipe for your leftover chicken or turkey meat. Do not forget about using your leftover Thanksgiving turkey. Be creative!
- 4 cups (about 2 pounds) chicken, cooked and diced*
- 1 cup pecans, toasted and coarsely chopped**
- 2 to 3 ribs celery, cut into small pieces
- 2 to 3 tablespoons green onion, finely chopped
- 1/4 cup cranberries, dried**
- 1/2 to 3/4 cup mayonnaise (light or regular)
- 1 tablespoon yellow mustard
- 3 teaspoons curry powder
- 3 teaspoons dill weed (fresh or dried)
In a large bowl, place the diced cooked chicken.
Add the pecans, celery, green onions, cranberries, mayonnaise, mustard, curry powder, and dill weed; toss together until all the ingredients are combined.
Cover and place prepared chicken salad in the refrigerator for about 2 hours before serving to allow the flavors to blend properly.
To serve, either serve as a salad or as a mixture for a sandwich. Makes enough chicken salad to do both ways.
Makes 4 to 6 servings.
* Poached, baked, or barbecued until the center of the chicken is no longer pink and reaches a temperature of 165 degrees F. on your meat thermometer. You could even use leftover turkey. This is also a great way to use a purchased supermarket rotisserie chicken.
** You can substitute your favorite nuts.
*** Dried cherries or raisins may be substituted.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.