Curry Chicken Salad

There's nothing like chicken by the lake on a sunny summer day. A girl can dream right? In the need of some serious comfort food, I decided to make a winter version of one of my favorite warm-weather party dishes. Add some cranberries, nuts and curry powder, and you have a spicy version fit for a cold, rainy day.

I have to admit, I can't take all of the credit for this recipe.  My mom puts curry in a lot of her chicken dishes so this is definitely a meal that's close to my heart :)

What You'll Need:

1-2 pounds chicken

4 tablespoons mayo

Juice from 1 lemon

Curry powder

Paprika, garlic powder, onion powder

Salt and red pepper

1/3 cup cranberries

1/3 cup toasted pecans

What to Do:

Place chicken and 1/2 cup water in a crock pot overnight or until tender (about 8 hours). Shred chicken and the mayo, one tablespoon at a time until well coated (you can use more or less depending on your preference). Add lemon juice and spices. I usually use about a tablespoon of curry powder and a few teaspoons of the other spices. It doesn't hurt to taste as you go :) Toss in the cranberries and pecans and enjoy. I love this on yeasty rolls or over lettuce. 

So, how do you like your chicken salad?