Chipotle Curry Chicken Salad | Gluten-Free, Dairy-Free
Chipotle Curry Chicken Salad
Just a few simple ingredients can make such a flavorful and easy dinner.
We’ve been making a version of this for years with mayo, curry powder and cayenne pepper added to Granny Smith apples, toasted pecans, celery, dried cranberries and cooked chicken.
It’s spicy and sweet and Brett really loves it.
Besides prep, the only thing that really takes time is cooking the chicken and then cooling it down.
- You could always cook up a chicken dinner the night before and make an extra breast and store it in the fridge to easily whip this up the next night.
- Or use a rotisserie chicken (make sure it is GF).
- This recipe is great for leftover turkey breast, too. Hello Thanksgiving leftovers!
But the newest twist to this dish was inspired by a bottle of Sir Kensington’s Chipotle mayo in the fridge.
But then I had half a jar left and thought it might work in this dish, too. And I loved it!
I used half a cup of the chipotle mayo and added 1/2 teaspoon of curry powder. Mix it together with the other ingredients.
You could also add a little hot sauce or cayenne to increase the heat level. But I liked this level of heat. Then a sprinkle of salt and pepper.
I wasn’t sure what to call it so chipotle curry chicken salad was the kinda boring title it got. Check out the full recipe below.
Chipotle Curry Chicken Salad, Gluten-Free, Dairy-Free
- 1 1/2 cup diced cold cooked chicken (1 large bone-in split breast)
- 1/2 cup chopped toasted pecans
- 1/2 cup diced organic celery
- 1 cup diced Granny Smith apple
- 1/2 cup GF dried cranberries
- 1/2 cup Sir Kensington’s chipotle mayonnaise
- 1/2 tsp curry powder
- salt & freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the chicken breast in a baking dish and sprinkle with a little salt and pepper. Cook for about 45 minutes or until the internal temperature reaches 165 degrees F. Remove from the oven and let cool. When cool enough to handle, cut up into bite size pieces and place into the fridge.
Meanwhile, toast the pecans in a small saucepan over medium-low heat.
Wash the celery and apple. Then cut up into bite size pieces.
Add the curry powder to the chipotle mayo and mix together.
When the chicken has cooled down, mix with all the other ingredients. Sprinkle with salt and pepper.
Serve with lettuce or potato chips!