Chicken Salad with Apples
This Chicken Salad with Apples is creamy, crisp, and full of sweet and savory flavor. Ready in just 15 minutes for a fresh, feel-good lunch you’ll actually look forward to!
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
A Note from Kim
Your New Favorite Lunch
Chicken salad with apples has always been one of my go-to lunches. It’s fresh, crisp, and creamy in every bite, with that sweet-and-savory combo that just works. The crunchy apples and celery balance perfectly with the creamy dressing, and the dried cranberries add little bursts of sweetness throughout. It’s protein-packed, takes just about 15 minutes to throw together, and is so easy to customize with your favorite mix-ins. Whether I’m piling it into lettuce wraps, scooping it onto crackers, or tucking it into a croissant, it’s a recipe I come back to again and again.
With love (and lots of good eats), 
I have made this several times and it is absolutely the best chicken salad! The only adjustment I made is I use all Greek yogurt and substitute craisins for dried cherries. The flavor is next level delicious. Definitely a keeper!
— Mandy
Ingredients You’ll Need
This chicken apple salad recipe uses everyday ingredients that pack a punch. Here’s a note about everything you’ll need and ideas for substitution. Exact measurements are below in the recipe card.
- Chicken: Rotisserie chicken or pre-cooked chicken works great, just make sure it’s well-chilled and seasoned.
- Celery: Adds a fresh crunch and light flavor. Chop it finely for even texture throughout the salad.
- Red or white onion: Red onion gives a bit more bite and color, while white onion is milder. Soak in cold water for 5–10 minutes if you want to mellow the flavor.
- Apples: Sweet, crisp apples like honey crisp, Pink Lady, or Fuji hold up well and add a nice crunch—no need to peel unless you prefer it.
- Dried cranberries: Craisins add a chewy, tangy sweetness. You can also try chopped dried cherries, apricots, or golden raisins.
- Toasted almonds or pecans: Toasting the nuts brings out extra flavor and adds nutty crunch. Walnuts work too!
- Plain Greek yogurt: Adds creaminess and a bit of tang while lightening things up and boosting the protein. Full-fat yogurt gives the richest texture.
- Mayonnaise: Balances the tang of the yogurt with classic creamy flavor. Adjust the ratio to your taste—more mayo for richness, more yogurt for tang.
- Salt and black pepper: Enhances the flavors. Start small and adjust once everything is mixed.
Variations
Switch up this chicken salad recipe with one of these new options!
- Pineapple Chicken Salad: Mix chicken with crushed pineapple, grapes, almonds, green onion in a sweet and tangy dressing.
- Curry Chicken Salad: This twist on the classic is made with shredded chicken, crisp celery, juicy chunks of apple, red onion, sweet cranberries, toasted pecans and an incredible curry seasoned dressing.
- Pesto Chicken Salad: A simple arugula pesto adds such dimension to your humble everyday classic chicken salad recipe. We love this one stuffed in pitas with cherry tomatoes!
- Healthy Chicken Salad: Very similar to this recipe but without the apples!
- Chicken Salad with Grapes: My most popular chicken salad recipe, this is the one from Magnolia Table in Waco!
How to Make Chicken Salad with Apples
Get ready for the best chicken salad sandwich of your life! Follow the step-by-step photos below, then grab the full printable recipe in the recipe card at the bottom.
Step 1: Mix salad ingredients. Shred or chop chicken and combine with celery, onion, apples, dried cranberries, and chopped nuts in a medium to large bowl.
Step 2: Add dressing. Add the Greek yogurt, mayo, salt and pepper. Alternatively, you can mix the dressing ingredients together in a small bowl and then pour the salad dressing into the bowl with the chicken mixture.
Step 3: Combine. Stir everything together until well combined. Taste and add salt and pepper as desired. Feel free to add a tablespoon of honey for extra sweetness. You can also add a teaspoon of lemon juice to brighten the flavor.
Step 4: Enjoy! Serve the chicken apple salad with your favorite bread, on a croissant, with crackers, or wrap the salad in lettuce wraps or a tortilla.
Kim’s Recipe Tips
- Toast the nuts: Just a few minutes in the pan or oven brings out their flavor and adds great crunch. I like to add the nuts to a dry skillet (no oil) over medium heat. Stir frequently for 4–6 minutes, until they’re golden and fragrant. Keep a close eye—they can burn fast!
- Let it chill: If you have time, let the salad rest in the fridge for 15–30 minutes so the flavors can meld.
Frequently Asked Questions
Absolutely, just skip the Greek yogurt and use more mayo, or use a dairy-free yogurt alternative.
Yes! Canned chicken works well, just be sure to drain it first.
One simple way to cook chicken for this salad is by poaching. Just place the chicken breasts in a pot of cold water, bring it to a gentle simmer over medium heat, then reduce the heat, cover, and let it simmer for about 10 minutes. Once cooked through, drain and dice the chicken. Other options are to salt & pepper the chicken and bake it at 375ºF for 15 minutes on each side for a total of 30 minutes. Or, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked.
How to Store Leftovers
- In the refrigerator: Store leftover chicken salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as some liquid may separate over time.
- Make-ahead: This recipe is great for meal prep! You can make it a day in advance, and the flavors will continue to develop as it sits in the fridge.
- Avoid freezing: Chicken salad doesn’t freeze well due to the dairy-based dressing, which can separate and become watery when thawed.
- Serving tip: If making ahead, add crunchy ingredients like nuts or celery just before serving to keep them fresh and crisp.
More Delicious Lunch Recipes
I’m always trying new quick and easy lunch ideas. Here are some tried and true favs!
If you try this apple chicken salad, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more tasty recipes straight to your inbox.
Chicken Salad with Apples
Ingredients
- 2 cups shredded or cubed rotisserie or leftover chicken, (about 2 cooked chicken breasts)
- 1/2 cup (about 1.5 stalk) finely chopped celery
- 1/3 cup finely diced red or white onion
- 1 cup finely diced apples, I like to use a sweet, firm apple like Honeycrisp or Pink Lady or Fuji
- 1/3 cup dried cranberries, craisins, or other dried fruit
- 1/3 cup chopped toasted almonds or pecans
- 1/2 cup plain Greek yogurt*
- 1/2 cup mayonnaise, or use additional Greek yogurt
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
EMAIL ME THE RECIPE!
Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!
Instructions
- You have several options to cook chicken for this recipe: Salt & pepper chicken and bake at 375ºF for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. You can also poach it by placing the chicken breasts in a pot of cold water, bring it to a gentle simmer over medium heat, then reduce the heat, cover, and let it simmer for about 10 minutes. Once cooked through, drain and dice the chicken. Feel free to use rotisserie, canned or other pre-cooked chicken too.
- Combine 2 cups shredded or cubed rotisserie or leftover chicken with 1/2 cup (about 1.5 stalk) finely chopped celery, 1/3 cup finely diced red or white onion, 1 cup finely diced apples, 1/3 cup dried cranberries, craisins, or other dried fruit, and 1/3 cup chopped toasted almonds or pecans in a medium-sized bowl.
- Stir in 1/2 cup plain Greek yogurt*, 1/2 cup mayonnaise, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- Serve chicken salad with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.
Notes
Store the salad in a tightly sealed container in the refrigerator for 3-4 days.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Made this today and it was Delicious!
This won’t apply to everyone, but I added some curry powder and Dijon mustard to the sauce, plus some shredded cabbage/coleslaw mix. I liked the extra spice and veggies! 😋
That sounds so good! So happy you enjoyed!
I have made this several times and it is absolutely the best chicken salad! The only adjustment I made is I use all Greek yogurt and substitute craisins for dried cherries. The flavor is next level delicious. Definitely a keeper!
So happy to hear you enjoyed!