Curry Chicken Salad with Cranberries and Spicy Hot Granola

Low-FODMAP, Gluten-Free

Course Main Course

Cuisine Indian

Keyword chicken salad, curry, low-fodmap

Prep Time 20

Total Time 20

Servings

2 cups chopped cooked chicken (click to see my recipe for Poached Chicken Breasts)
2 scallions, thinly sliced (green parts only)
1 - 8 oz. can diced water chestnuts, drained
1 - 1.6 oz. package Indian Spicy Hot Granola (or Golden Turmeric Granola) from Casa de Sante (about 1/2 cup)
1 rib celery, diced
1/4 cup sweetened dried cranberries
1/2 cup light mayonnaise
1 teaspoon curry powder
1 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a large bowl, toss together the chicken, scallions, water chestnuts, granola, celery and cranberries. In a small bowl, whisk together the mayonnaise, curry powder, lime juice, salt and pepper.
Add the mayonnaise mixture to the chicken mixture and stir until thoroughly combined. Chill and serve.