Curry Chicken Salad

This is a simple make-ahead salad recipe. The exotic touch of curry sets this dish apart, but the tang of the cranberries and crunchy sweetness of the pecans balance it out. Just add rotisserie chicken to complete this dish.



Rotisserie chicken, from the deli, diced

1 tsp.

Chicken bouillon powder

2 tsp.


2 tsp.

Curry powder

1 tsp.

Dried parsley, finely ground

1/2 tsp.


1/2 cup

Yogurt, plain, fat free

1/2 cup

Mayonnaise, fat free

1/2 cup

Sour cream, fat free

3/4 cup

Cranberries, dried

1/2 cup

Celery, finely chopped

1/2 cup

Pecans, toasted


Salt and pepper to taste

1 head

Romaine lettuce


Radicchio leaves, shredded


  1. Remove chicken skin and cut meat into bite-size pieces.

  2. Thoroughly combine the next eight ingredients and fold in the chicken to coat. Gently add the cranberries, celery and pecans.

  3. Add salt and pepper to taste. Chill for 1 hour to let the flavors develop.

  4. Serve on romaine lettuce and garnish with shredded radicchio leaves.