Light, creamy, and perfect for picnics!
We needed a quick dish to bring to an outdoor picnic, and the first thing that popped into my head was… chicken salad!
But instead of going the classic chicken salad with grapes route (which, don’t get me wrong, I absolutely love), Justin and I decided to mix it up with a Curried Chicken Salad loaded with juicy cranberries and toasted walnuts.
While I’m team mayo all the way, we wanted to lighten it up a bit for folks who aren’t as into it. So we landed on a nearly 50/50 split of mayo and Greek yogurt… it was perfect! Creamy, flavor-packed, and not too heavy. And it tasted great served on mini croissants OR as a dip with crackers.
But the best part? It truly gets better with time. So don’t be afraid to prep it up to 24 hours in advance!
For another delicious sandwich, try this Caprese Sandwich.
Ingredient Notes and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken. A rotisserie chicken will yield exactly how much you need. Make sure you shred it into small piece so it gets fully coated in the sauce.
- Mayo. Regular mayonnaise, such as Duke’s or Hellmann’s, are my go-to brands. Avoid Miracle Whip as it will be too sweet.
- Yogurt. A full-fat Greek yogurt is recommended as it has less water and is much more creamy. You can also sub with more mayonnaise, but it will make the chicken salad have a much richer flavor.
- Curry powder. This imparts all of that yummy, curry flavor. Select a high-quality one for the best results.
- Mustard. Just a little goes a long way here. Dijon mustard is by far the best, yellow mustard will be too tangy and bitter.
- Cranberries. I coarsely chop mine so you don’t get huge bites of sweetness, but instead it’s evenly dispersed throughout the salad.
- Walnuts. Toast them for the best flavor. Cashews, pecans, or even almonds would also work great!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix the dressing.
Add the mayo, Greek yogurt, Dijon mustard, curry powder, salt, and pepper to a large bowl and whisk until well mixed.
Combine the chicken and add-ins.
Add the chopped or shredded chicken to a bowl, then add the cranberries, walnuts, celery, and green onions.
Pro Tip: I use a rotisserie chicken to make this recipe super fast!
Stir, chill, and serve.
Give everything a good stir so the chicken salad is well combined.
We love to serve it up in lettuce wraps, as a sandwich or on croissants. It also tastes great as a dip with crackers!
Pro Tip: This chicken salad gets even better with time! It’s best if you refrigerate it for a few hours so the flavors can meld.
FAQs
Absolutely! If you’re more into the classic chicken salad vibe, go ahead and use all mayo. We just like the yogurt for a lighter, tangier twist.
This stuff holds up great! Store it in an airtight container and it’ll stay good for 3 to 4 days. And honestly, the flavor just gets better with time.
Yep! Just leave out the walnuts or swap in something like sunflower or pumpkin seeds if you still want that crunch without the nuts.
Absolutely! It’s one of those recipes that tastes even better after hanging out in the fridge for a bit. Perfect for prepping the night before a picnic or party.
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Curried Chicken Salad with Cranberries
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Ingredients
- 3 ½ cups cooked shredded chicken about 1 ¼ pounds
- ½ cup coarsely chopped dried cranberries
- ¾ cup coarsely chopped roasted walnuts
- ½ cup finely diced celery
- 4 green onions green parts only, finely chopped
- ½ cup mayonnaise
- ½ cup full-fat Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon curry powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Bread croissants, or Bibb lettuce wraps
Instructions
- Add the shredded chicken, cranberries, toasted walnuts, celery, and green onions to a large bowl.3 ½ cups cooked shredded chicken, ½ cup coarsely chopped dried cranberries, ¾ cup coarsely chopped roasted walnuts, ½ cup finely diced celery, 4 green onions
- In a separate medium bowl, whisk together the mayonnaise, yogurt, Dijon mustard, curry powder, salt, and black pepper until smooth.½ cup mayonnaise, ½ cup full-fat Greek yogurt, 2 teaspoons Dijon mustard, 1 tablespoon curry powder, ¾ teaspoon salt, ½ teaspoon black pepper
- Pour the sauce over the chicken mixture and stir until everything is well coated in the sauce.
- Serve right away in lettuce wraps or on a sandwich, or refrigerate for a few hours to let the flavors meld.Bread
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Notes
- Chicken: A store-bought rotisserie chicken works perfectly here and gives you just the right amount of shredded meat—about 3½ cups.
- Cranberries: Be sure to finely chop the dried cranberries so they mix evenly throughout the salad and you get a little pop of sweetness in every bite.
- Greek Yogurt: Full-fat yogurt is best since it’s the least watery. You can also use all mayo if you want a richer, more traditional flavor.
- Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days. The flavors only get better with time!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Summer Picnic Recipes
If you need a few more protein-packed sides to bring to a summer gathering, I’ve got you covered! Here are a few of my faves:
Absolutely delicious! Great spin on a traditional chicken salad. 🙂
Yay! So happy to hear you enjoyed the recipe, Brittney! Thanks so much for taking the time to leave a comment and rating!
SOUNDS DELICIOUS
CAN’T WAIT TO MAKE THIS
Hi Lawanda! Thanks for leaving a comment, be sure to follow up with how you liked it!