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Chicken Salad With Apples - Fresh, Crunchy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

  • Cooked chicken: 3 cups, chopped or shredded (rotisserie or leftover chicken works perfectly).
  • Apples: 2 medium, crisp varieties like Honeycrisp, Gala, or Granny Smith, diced.
  • Celery: 2–3 ribs, finely chopped for crunch.
  • Red onion or shallot: 1/4 cup, finely minced for a mild bite.
  • Dried cranberries or raisins: 1/3 cup for sweetness (optional but tasty).
  • Pecans or walnuts: 1/2 cup, chopped and toasted if you can.
  • Fresh herbs: 2–3 tablespoons chopped parsley or dill.
  • Mayonnaise: 1/2 cup for creaminess.
  • Greek yogurt or sour cream: 1/3 cup to lighten and add tang.
  • Dijon mustard: 2 teaspoons for depth.
  • Lemon juice: 1–2 tablespoons to brighten and prevent browning.
  • Honey or maple syrup: 1 teaspoon to balance acidity (optional).
  • Salt and black pepper: To taste.

Instructions
 

  • Prep the chicken. If using rotisserie or leftover chicken, remove skin and bones. Chop or shred into bite-size pieces. You want about 3 cups.
  • Dice the apples. Keep the skin on for color and texture. Cut into small cubes so they mix well and don’t dominate each bite. Toss with a splash of lemon juice to prevent browning.
  • Chop the veg and nuts. Finely chop celery and onion. Roughly chop the nuts. If you have time, toast them in a dry pan over medium heat for 3–4 minutes until fragrant.
  • Make the dressing. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, honey (if using), salt, and pepper. Taste and adjust acidity and seasoning.
  • Combine the mix-ins. Add chicken, apples, celery, onion, dried cranberries, nuts, and herbs to the bowl with the dressing.
  • Fold gently. Use a spatula to fold everything together until evenly coated. Avoid mashing the apples.
  • Chill (optional but recommended). Cover and refrigerate for at least 20–30 minutes to let the flavors meld.
  • Serve. Spoon onto toasted bread, fill lettuce cups, roll into wraps, or serve over mixed greens. Add extra herbs or a grind of black pepper on top.