Curried Chicken Salad

To make this really easy, buy a rotisserie chicken.  Or, follow these directions on how to poach chicken. To serve this as an appetizer, chop the ingredients finely, place about 2 teaspoons of salad on top of crackers or cucumber slices, top with a dill sprig, and voila. To serve as a salad or on sandwiches, no need to chop ingredients as finely. Either way, it’s a hit.


  • 1 pound cooked chicken, chopped
  • ½ cup plain yogurt
  • 1-2 teaspoons curry powder
  • 1 teaspoon apricot jam
  • 1 tablespoon onion, finely chopped
  • 2 tablespoons celery, finely chopped
  • 2 tablespoons dried cranberries, chopped
  • 2 tablespoons pistachios, chopped*


  1. Let chicken cool and then pick and chop the meat.
  2. In a medium bowl, combine yogurt with curry powder to taste. Stir in apricot jam.
  3. Toss in chopped onion, celery, cranberries, pistachios, and chicken. Toss to coat. Season to taste with salt and pepper.

* If you want to make this ahead of time and you are worried about the pistachios getting soft, just add them at the last minute.

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