Chipotle Curry Chicken Salad

Gluten-free, Dairy-Free Chipotle Curry Chicken Salad with Pecans, Apples, Cranberries and Celery

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!  

Chipotle Curry Chicken Salad

But the newest twist to this dish was inspired by a bottle of Sir Kensington’s Chipotle mayo in the fridge.  

We usually make homemade mayo to use for dishes like a Caesar salad or healthy spinach artichoke dip.

caesar salad with homemade dressing, gluten-free croutons and parmesan cheese
But I bought the chipotle mayo to use as a base for copy catting my favorite condiment ever – the chili aioli at District Kitchen.  And we got really close.  Mmmm.

But then I had half a jar left and thought it might work in this dish, too.  And I loved it!  

Gluten-Free Dairy-Free Chipotle Curry Chicken Salad

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

A delicious tangy and super easy chicken salad made with Sir Kensington’s chipotle mayo and lots of other goodies.
Course Main Course
Cuisine American
Keyword chipotle curry chicken salad
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Deana Larkin Evans

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees F.

  2. 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.

  3. Meanwhile, toast the pecans in a small saucepan over medium-low heat.

  4. Wash the celery and apple. Then cut up into bite size pieces.

  5. Add the curry powder to the chipotle mayo and mix together.

  6. When the chicken has cooled down, mix with all the other ingredients. Sprinkle with salt and pepper.

  7. Serve with lettuce or potato chips!

Lemon Garlic Roasted Chicken and Potatoes with Carrots

Want More Recipes Like Chipotle Curry Chicken Salad?

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

You may also like...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.