Curry Chicken Salad

My friend Erica is one of those people who can just throw things together and it tastes amazing which makes it great to eat with her, but harder when you want to replicate what she’s made. I need a recipe, at least the first few times before I can get something down. She put together this curry chicken salad for a girls brunch once and I loved it so much I asked her to make a recipe for me. It isn’t the most attractive, but it sure is delicious and easy to make. All the amounts can be played around with a bit, depending on how you like it.

Ingredients

  • 1 chicken breast

  • Montreal steak seasoning

  • 1/2 tablespoon olive oil

  • 1 cup celery, chopped

  • 1/2 cup chopped walnuts

  • 1/4 cup dried cranberries

  • 5 tablespoons mayonnaise

  • 1.5 teaspoon curry powder 

Instructions

  1. Preheat the oven to 450°.

  2. Season both sides of the chicken with Montreal steak seasoning and place in a lightly oil baking pan. Bake for about 18 minutes, until the inside temperature reaches 165°.

  3. While the chicken is cooking, chop celery and add to a food processor with the walnuts and dried cranberries. Pulse until just combined and roughly chopped. Add to a medium sized bowl.

  4. Let the chicken cool, then roughly chop and add to the food processor. Pulse for ~30 seconds.

  5. Add the chicken, curry powder and mayo to the bowl with celery, cranberries and walnut and stir to combine.

  6. Serve on toast or salad!

RecipesAllison HutchinsonHome, Lifestyle, recipes