This Zesty Curry Chicken Salad combines the tangy sweetness of cranberries with the crunch of fresh vegetables and the warmth of curry spices for a delightful dish.
In a large mixing bowl, combine the low-fat mayonnaise, curry powder, and juice from the lime.
Whisk the dressing thoroughly to ensure the curry powder is evenly distributed.
Dice the cooked chicken breast and add it to the bowl with the dressing.
Use a sharp knife for clean cuts and uniform pieces.
Chop the apple, celery, and scallion, and add them to the bowl.
Keep the apple pieces small to ensure a balanced bite.
Add the dried cranberries and chopped pecans to the mixture.
Toast the pecans lightly for enhanced flavor.
Stir all the ingredients together until well combined.
Mix gently to avoid breaking the ingredients.
Serve the salad chilled, garnished with additional cranberries or pecans if desired.
Chill the salad for at least 30 minutes for the flavors to meld together.
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