Dried cranberries are, frankly, the bomb. I love them in everything. I eat them plain. I eat them on yogurt with blueberries and almonds. I eat them on cereal. I mix them in oatmeal with brown sugar. Earlier this week, I mixed them in with cashews for a tasty broccoli slaw. Today I did something similar–I mixed them in with curried chicken salad and almonds. I think they go particularly well with nuts because together the two give crunchy, soft, buttery, and tart. Mayo and yogurt do a great job of holding them together with a little creaminess.
This salad isn’t particularly fancy, but it is flexible. I added in some chopped raw broccoli stalks because they were leftover from another project and were getting wilty. I also snacked on a piece of bacon while eating this, so there’s that.
Curried Chicken Salad with Almonds and Cranberries
Makes 1 big serving. Note that my picture shows the salad without stirring together the chicken and romaine; it looks nicer that way! I promptly threw it in a bowl and stirred it up because I like it better mixed.
1 cooked chicken breast, chopped into evenly-sized 1/2-inch pieces
Handful dried cranberries
Small handful raw almonds, roughly chopped
2 stalks of broccoli (stalks only), chopped [optional]
1 Tbsp mayonnaise
1 Tbsp plain yogurt
Pinch black pepper
Pinch curry powder
Small pinch cayenne powder
1/2 head romaine lettuce, chopped into thin (1/4-inch) strips
In a medium bowl, mix together all of the ingredients except the romaine. Add more curry powder to taste (and salt, pepper, and cayenne thereafter). The curry should be the main flavor. Add the chopped romaine and stir well to evenly distribute the chicken salad.