Curried Chicken Salad with Dried Cranberries and Toasted Walnuts Recipe

Ingredients

• For the Curry Mayonnaise:
• 1/2 c. good mayonnaise (Not salad dressing)
• 1/2 c. Greek yogurt (not absolute, but I just love Greek yogurt!)
• 2 T. mild tasting oil (preferably walnut oil, but you can use plain salad oil)
• 1 T. curry (I get my curry from a local spice shop; the difference in using a good curry really is evident!)
• For the Salad:
• 2 cups cooked, diced chicken
• ½ c. – ¾ c. dried cranberries (raisins can be substituted)
• ½ c. – ¾ c. toasted walnuts or pecans, coarsely chopped
• Minced onion to taste - 2-3 Tbsp
• Salt and pepper to taste
View Full Recipe at Creative Culinary