Curried chicken salad with apple and pecans

My favourite way to enjoy leftover roast chicken!

I usually make this salad with leftover meat, but you can also bake or poach a chicken breast for this dish. I love the contrasting colours and textures in this salad and the curry just makes it a bit more interesting. Feel free to add in any fruits or vegetables you have on hand. I like to eat it ‘as is’ but it’s also delicious tucked into fresh pita bread.


  • 1/2 cup (125 mL) mayonnaise
  • 3 tablespoons (45 mL) milk
  • 1 1/2 teaspoons (7.5 mL) apple cider vinegar
  • 1 teaspoon (5 mL) curry powder
  • 1/4 teaspoon (1.25 mL) each salt and pepper
  • 1 1/2 cups (375 mL) shredded chicken
  • 1 apple, diced
  • 2 stalks celery, diced
  • 1 green onion, minced
  • 1/2 cup (125 mL) toasted pecans or walnuts


  • Combine the mayonnaise, milk, vinegar, curry powder and salt & pepper in a small bowl. Stir vigorously until smooth.
  • In a medium mixing bowl, combine chicken, apple, celery and green onions.
  • Pour dressing over the chicken mixture and stir gently until everything is evenly coated with dressing.
  • Add pecans and stir once more.
  • Refrigerate for up to 2 hours or serve immediately.

Serves 2.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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