51 Reviews

We love this salad, I use a whole pre cooked rotisserie chicken from the grocery store. It seems to be exactly the right amount of chicken. I like to make this up ahead of time, great for quick lunches and suppers. Very versatile, you can through just about anything in it! Thanks. Update. I am still loving this, I took it to a potluck with rave reviews, nice because it is gluten free. I served it on endive lettuce leaves! I always double the curry and add the zest of the lime!

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Doughy June 17, 2010

Very good! The scallions made the dish. At first, I made it with only the 3/4 c mayo, and it was still missing something. I added ~1/4 c of greek yogurt, and it gave it the tanginess that I was looking for. Instead of craisins, I used 1/2c of gold raisins that i had in my cubburd and about 1/2-3/4 c of halved red grapes. Much better the next day.

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Pancakee April 26, 2010

Made this for sandwiches and I enjoyed the blend of flavors. I used fat-free mayo, chopped only 1 large apple and omitted the celery entirely. Enjoyed it and thought the curry and Craisins were a nice variation. Thank you for sharing!

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Nashville Foodie November 11, 2009

I love the combination of flavors and the crunch provided by the apples, celery and pecans. This made an excellent lunch served on flat bread. It transports nicely and can be made with things I typically have on hand. I did increase the amount of curry powder.

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PaulaG September 09, 2009

This was an excellent chicken salad. I had only 3 cups of cooked chicken, so I had to scale it down a bit. It was fantastic. Loved the addition of the sweet/tart cranberries, the Granny Smith apples and the pecans (which I toasted beforehand). I think the fresh lime juice gave it that something extra also. A real keeper! Thanks for posting.

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Citruholic May 24, 2009

Love It, Love It, Love It! I have used this recipe several times-- I always tend to make it for a crowd and it disappears quickly--- Even those who "don't like curry" gobble this one up-- I halved it for a group yesterday because I was low on chicken, and it turned out great-- One thing I usually do is increase the amount of curry-- I tend to add an additional half a teaspoon to it--- Love the Curry Flavor--

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joyallison_9 September 14, 2008

WOW- this turned out really tasty! I did have to make a couple of changes based on what I had- I used fresh lemon juice instead of lime for the acid. I used a yellow onion place of scallions, and we left out the apple. Still, the flavor combinations were great- who knew curry in chicken salad could be so good? We will definitely make this again. Also, we served on crackers- may be a bit rich for a sandwich for me!

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Cyclone*Mommy June 14, 2008

Made this one for take to work lunches for me and my husband. We both thought it was exceptional. He used the filling to make sandwiches. I had mine over a bed of salad greens. The amount of curry was just right for me but he sprinkled a little more over his. That is kind of an individual thing. I also toasted the pecans. I loved the apples and craisins together. Thanks for a very interesting and different lunch idea.

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ratherbeswimmin' June 09, 2004

Perfect, loved it. I left out the celery, worked just fine.

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jhathaway July 12, 2010

Love this salad -- just love it. I vary it all the time; tonight I threw in grapes and red onion, and left out the nuts. Other times I throw in walnuts. It's very versatile, and always yummy. Thanks!

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KLHquilts June 30, 2010
Curried Cranberry Chicken Salad