Chicken Salad With Apples and Cranberries
A flavorful chicken salad features dried cranberries, apples, walnuts, and a hint of curry powder, all bound with mayonnaise and lemon juice.
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Instructions
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Pound chicken breasts to an even thickness; season with salt and pepper.
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Heat a lightly oiled skillet over medium heat; cook chicken for 6 minutes per side, or until cooked through to 165 F. Set aside.
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Toast walnuts in a dry skillet over medium heat for 3-4 minutes until aromatic, then transfer immediately to a plate.
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Dice cooked chicken into bite-sized chunks.
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Combine diced chicken, cranberries, celery, red onion, apple, and toasted walnuts in a bowl.
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Whisk together 4 tablespoons mayonnaise, lemon juice, curry powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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Stir the mayonnaise mixture into the chicken salad, adding more as needed.
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Serve chicken salad on lettuce-lined plates with avocado slices or on lettuce-lined bread.