Curried Chicken – Apple Salad with Toasted Almonds and Cranberries

Chicken, thawed2 cups
Granny Smith apple, small diced1 ea
Dried Cranberries½ cup
Scallion, thinly sliced1/8 cup
Almonds, sliced, toasted½ cup
Italian Flat Leaf Parsley2 tbsp
Mayonnaise¼ cup
Dijon mustard1 tbsp
Lemon juice2 tbsp
Yellow curry powder1 tsp
Salt and pepperTo Taste
  1. Into a medium sized mixing bowl, add chicken, apples, cranberries, scallions, almonds, flat leaf parsley and seasoning, gently fold together until mixed.
  2. In a small bowl add mayonnaise, mustard, lemon juice and curry powder then whisk to combine. Pour dressing over chicken salad and gently fold to coat evenly.
  3. To serve, add approximately ¼ cup to a variety of sandwich carriers including bread, crackers, lettuce cup, sandwich wrap or on top of a field green salad.

*2.2 oz of meat equals 2m/ma

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