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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant curry chicken salad combines shredded chicken, crunchy pecans, sweet dried cranberries, and finely diced red onion, all tossed in a creamy curry mayo sauce with a hint of spice. Serve it in crisp lettuce cups for a refreshing and satisfying meal. The recipe is gluten-free and dairy-free, but there's an option to use Greek yogurt if you're not strictly dairy-free.
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Combine shredded chicken breast, red onion, pecans, and cranberries in a large bowl.
Add mayo, honey, curry powder, chili powder, lemon juice, cayenne pepper, sea salt, and black pepper to a small mixing bowl and mix well.
Mix the curry mayo sauce with the salad ingredients until well combined.
Serve the salad in lettuce cups and garnish with chopped scallions.
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If you're not strictly dairy-free, substitute 1/2 cup Greek yogurt and 1/2 cup mayo for the curry mayo sauce.
For extra crunch, toast the pecans before adding them to the salad.
Adjust the amount of curry powder and cayenne pepper to suit your spice preference.
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken works well as a substitute and saves time.
What can I use instead of lettuce cups?
You can serve the salad on a bed of mixed greens or use bread for a sandwich.
Can I make this salad ahead of time?
Yes, you can prepare the salad and store it in the fridge for up to 2 days. Assemble in lettuce cups just before serving.
Is there a vegan option for this recipe?
Yes, use vegan mayo and substitute honey with maple syrup or agave nectar.
How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days.
