Chicken salad with curry and cranberries
4 servings
30 minutes
Chicken salad with curry and cranberry is a harmony of flavors and textures that incorporates elements of American cuisine with Eastern notes. The light tartness of dried cranberries pairs with the tenderness of chicken, while the warm spicy hints of curry and ginger give the dish a unique aroma. Lime and honey create an exquisite balance of sweetness and freshness, while crunchy vegetables add textural variety. This salad is perfect for a light lunch or dinner and pairs wonderfully with baguette or crispy crackers. With its rich flavor contrasts and nutritional value, it makes an excellent choice for both everyday meals and special occasions.
1
Combine mayonnaise, sour cream, curry powder, ginger, lime, and honey.
- Mayonnaise: 5 tablespoon
- Sour cream: 5 tablespoon
- Curry powder: 2 teaspoons
- Ground ginger: 0.3 teaspoon
- Lime juice: 1 tablespoon
- Clear (liquid) honey: 1 tablespoon
2
Boil the chicken and chop it finely.
- Chicken: 1 kg
3
Dice the onion and apple.
- Red onion: 0.5 head
- Apple: 1 piece
4
Grate the carrot.
- Carrot: 1 piece
5
Combine all ingredients, adding the cranberry.
- Dried cranberries: 130 g
6
Shuffle
7
Add salt and pepper to taste.
- Sea salt: to taste
