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Chipotle Curry Chicken Salad with apples, pecans, cranberries, celery and chicken

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


  • 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


  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!