Curry Chicken Salad

This is the classic chicken salad with an Eastern twist. The zesty Greek yogurt, curry powder, sweet dried cranberries and honey combine into a super creamy, flavorful salad that goes great on your favorite gluten-free toast or a bed of greens.


  • 4 boneless, skinless chicken breasts, cooked
  • 1/3 cup dried cranberries
  • 1/2 cup Greek yogurt
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons chopped green onion or chives (optional)


Cut chicken into cubes and place in a large bowl. Add the dried cranberries to the chicken and set aside. In a separate bowl, combine Greek yogurt, mayonnaise, honey, curry powder, salt and pepper. Add the yogurt mix to the bowl of chicken and combine well. Add green onion or chives, if desired, and serve.

Laura Hahn, author of the cookbook Around the World One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at