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!
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
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.
Video
Notes
*Use nonfat or full fat Greek yogurt, whatever you like best. You can also use all mayo or all Greek yogurt.
Store the salad in a tightly sealed container in the refrigerator for 3-4 days.
Store the salad in a tightly sealed container in the refrigerator for 3-4 days.
Nutrition
Serving: 1serving | Calories: 341kcal | Carbohydrates: 13g | Protein: 19g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 582mg | Potassium: 302mg | Fiber: 2g | Sugar: 10g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg