Cold Curried Chicken Salad With Cranberries

Submitted by Redsie

"From Shape magazine."

 

• Ready In: 5mins
• Ingredients: 9
• Serves: 2

ingredients

• 2 cups cooked chicken breasts, cubed
• 1⁄2 cup celery, finely chopped
• 1 cup apple, chopped
• 1 teaspoon fresh grated gingerroot
• 1 teaspoon curry powder
• 1⁄8 teaspoon cayenne pepper
• 1⁄3 cup low-fat mayonnaise
• 3 tablespoons cranberry-orange relish (bottled on shelf or fresh in deli section)
• 2 cups mixed baby greens

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.

Reviews

[French Tart]

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:-)

 

[Charlotte J]

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. Recipe #4605 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

 

[Sarah_Jayne]

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.