Cold Curried Chicken Salad With Cranberries

Total Time
5mins
Prep
5 mins
Cook
0 mins

From Shape magazine.

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Ingredients

Nutrition

Directions

  1. In a large bowl, combine all ingredients except the greens.
  2. Toss well, cover, and chill for 15 minutes (or make the day before).
  3. Divide chicken salad in half and place each serving on top of mixed greens.
Most Helpful

5 5

A wonderful light and summery salad recipe that makes good use of cooked chicken! I LOVED this, I served it with mache (lamb's lettuce) and sliced brown bread, so a I made a few sandwiches along the way!! Tangy and spicy but in a nice mellow way. I loved this Reds darlink! Made for Summer Salad Snapshots and Hot and Spicy in the Photos Forum. FT:-)

5 5

This was easy to made and tasted great. When mixing in the relish, it reminded me of stained glass windows, very pretty and it added a nice flavor. Cranberry-Orange Relish by Ed Paulhus was what I used had some leftover when I last made it. Thanks Redsie for posting this, I'll be making it again. Made for *1 2 3 Hit Wonders* game 2008

5 5

I enjoyed this a great deal and it made a very tasty and low fat lunch. I used a medium strength curry powder and a normal whole fruit cranberry relish because I couldn't find the type with orange. I served it on a bed of baby leaf spinach rather than the mixed leaves. The dish was like a 'zippier' version of coronation chicken with just the right amount of crunch from the celery and apples. I think it would also be nice as a sandwich or pita filling.