Curry Chicken Salad


  • Stir fry chicken until chicken is cooked through.
  • Allow chicken to cool
  • Combine the chicken, cranberries, celery, onion, and apple.  In a 
  • small bowl combine 4 tablespoons of mayonnaise, the lemon juice, curry powder, and salt and pepper. 
  • Stir sauce into the chicken, adding more mayonnaise as needed and for taste. 
  • Serve rolled in lettuce wraps, with Almond Bread or by itself.

Chicken Salad


  • In a mixing bowl, toss together the chicken, celery, scallions, onions, and herbs. Set aside.
  • In a small bowl, blend together the mayonnaise, lemon juice, mustard, salt and pepper to taste.
  • Add to the chicken and mix gently until combined. 
  • Refrigerate until ready to serve.


  • 3 cups diced chicken breast
  • 1/4 cup dried cranberries
  • 1/2 cup diced celery
  • 2 to 3 tablespoons finely chopped onion
  • 2 scallions trimmed and thinly sliced
  • 1/2 cup diced apple
  • 6 tablespoons homemade mayonnaise
  • 2 teaspoons lemon juice
  • 1/8 teaspoon curry powder
  • salt and pepper to taste


  • 4 cups diced cooked chicken
  • 1 stalk celery, cut into 1/4-inch dice
  • 4 green onions, trimmed and thinly sliced
  • 1/4 cup diced sweet onion
  • 1 1/2 teaspoons finely chopped fresh dill
  • 2 tablespoons finely chopped parsley
  • 1 cup homemade mayonnaise
  • 2 teaspoons strained freshly squeezed lemon juice
  • 1 teaspoon prepared mustard
  • salt and pepper to taste

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