Chicken Salad with Fruit and Nuts

 In Cooking with KAKE, Easy

Chicken Salad can bring lots of debate. Some people like to add fruit and nuts, others prefer it without the extras. I like lots of flavors and textures in my chicken salad and am firmly in the pro fruit and nut camp!

This chicken salad uses fresh and dried fruit to get lots of different flavors and textures. I like to make chicken salad with leftover roast chicken. You can use rotisserie chicken, or you can even quickly cook a chicken breast in salted water on the stove.

Tip- you can easily toast your nuts in the microwave. It takes about 2 minutes.

Chicken Salad with Fruit and Nuts

1/4 Cup Sour Cream

1/4 Cup Mayonnaise

1 Tablespoon Lemon Juice

1/2 teaspoon Curry Powder

1 teaspoon Sugar

1/2 teaspoon Coarse Sea Salt (Use more or less depending on the salt level of the chicken)

1/4 teaspoon Ground Black Pepper

2 Cups Chopped Cooked Chicken (Leftover roast chicken works really well.)

1/2 Cup finely diced celery

3 Tablespoons minced Red Onion

1/4 Cup chopped and toasted nuts (I like pecans or cashews, but use any nut you prefer.)

1 Medium Apple, diced (any variety)

1/3 Cup Dried Cherries, chopped, or Craisins


In a medium bowl, mix sour cream, mayonnaise, lemon juice, curry powder, sugar, salt, and pepper.

Add remaining ingredients and mix well. I like to chill the chicken salad for at least an hour before serving to give the flavors a chance to meld.



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