Curried Chicken Salad

Serves 2

This delicious salad comes together so quickly, it’s perfect for last-minute lunches or dinners. I like to serve it with a few sweet potato fries on the side. As always, I recommend using organic ingredients whenever possible.


  • 1½ cups cooked or grilled, skinless chicken breast, chopped into bite-sized pieces
  • 1 stalk celery, chopped
  • 1/2 cup seedless purple grapes
  • 1 Pink Lady, Fuji, or Gala apple, unpeeled, cored, and diced
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries, sweetened
  • 1/3 cup olive oil mayonnaise, reduced fat
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • Sea salt and pepper to taste


Combine all ingredients in a bowl. Mix until most pieces are coated with mayonnaise and spices. Add sea salt and pepper to taste. Serve on a romaine leaf or bed of arugula.

Nutritional information per serving: 456 calories, 22 g fat (3 g saturated), 42 g carbohydrates, 6 g fiber, 26 g protein, 61 mg cholesterol, 401 mg sodium, 27 g sugar.

Note: Nutritional values are estimates only and may vary according to freshness of ingredients, methods of preparation, and other factors.