- 4 cups cubed cooked chicken breast
- 1 ½ cups dried cranberries
- 2 celery stalks, finely chopped
- 2 green onions, thinly chopped
- ¼ cup chopped sweet pickles
- 1 cup mayonnaise
- ½ tsp. curry powder
- ¼ tsp. black pepper
- ½ cup chopped pecans, toasted (optional)
Top with lettuce if you’d like.
What I Love About This Chicken Salad!
If there’s such a thing as an attractive sandwich I think this is it! This recipe is great for a party and will serve about 15 on dinner rolls. I’ve also tried this on pretzel rolls. It makes the sandwich bigger, they’re delicious and they’re a good compliment to the recipe. Overall, the mix of curry and cranberries give this chicken salad recipe delectable flavor. A quick tip – I actually don’t add the pecans if I’m not serving it right away because they get soggy.
When we grill – doesn’t matter what we’re grilling – I always throw at least four chicken breasts on. Then, I cut them up and put them in the freezer for this and other recipes. I like the flavor using grilled chicken adds to any recipe. Having it ready to go in the freezer just makes my time in the kitchen less – and that makes me happy, happy, happy!