This Apple Chicken Salad is both refreshing and satisfying, perfect for a quick lunch or light dinner. The crisp apples and tender chicken create a harmony of textures and flavors. It’s vibrant, flavorful, and comes together in no time.
Nothing beats a great Apple Chicken Salad. Whether you're a fan of Chicken Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Apple Chicken Salad
- Texture balance: Crunchy apples and pecans meet tender chicken and creamy dressing.
- Versatile serving: Works as a main, lunch, or potluck dish.
- Quick assembly: Ready in 15 minutes with pre-cooked chicken.
- Family-friendly: Sweet and savory elements please all ages.
Ingredients & Tools
- 2 cups cooked chicken breast, shredded or diced
- 2 crisp apples (such as Honeycrisp or Granny Smith), cored and chopped
- 1/2 cup pecans, toasted and roughly chopped
- 1/4 cup dried cranberries
- 1/4 cup red onion, finely sliced
- 4 cups mixed salad greens (romaine, arugula, or spinach work well)
- 1/4 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Tools: Large mixing bowl, small bowl for dressing, whisk, sharp knife, cutting board
Notes: A mix of sweet and tart apples elevates the flavor. Don’t skip toasting the pecans—it adds nutty richness and texture.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 22 g |
| Fat: | 16 g |
| Carbs: | 24 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 0 minutes (using pre-cooked chicken) | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Use cold, cooked chicken. This salad is best when the chicken is chilled. If you’re cooking chicken specifically for this, let it cool completely before mixing to avoid wilting the greens.
- Choose your apples wisely. For a balanced flavor, I like using one sweet apple (like Honeycrisp or Fuji) and one tart one (like Granny Smith). The contrast is really lovely.
- Toast those pecans. Toasting nuts might seem like a small step, but it makes a huge difference. Just a few minutes in a dry skillet until fragrant—you’ll notice the aroma fills your kitchen.
- Don’t overdress the salad. Start with half the dressing, toss, and then add more if needed. You can always add more, but you can’t take it away.
How to Make Apple Chicken Salad
Step 1: First, if your pecans aren’t already toasted, place them in a dry skillet over medium heat. Toast for 3–5 minutes, shaking the pan occasionally, until they become fragrant and slightly darker. Be careful—they can burn quickly. Remove from the heat and let them cool before roughly chopping.
Step 2: In a large mixing bowl, combine the shredded chicken, chopped apples, toasted pecans, dried cranberries, and finely sliced red onion. The trick is to make sure everything is evenly distributed so you get a bit of every ingredient in each forkful.
Step 3: Now, let’s make the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, and Dijon mustard. You’ll notice the mixture will start to emulsify and become smooth. Season with a good pinch of salt and a few cracks of black pepper. Taste it—it should be tangy, slightly sweet, and creamy.
Step 4: Pour about half of the dressing over the chicken and apple mixture. Gently toss everything together until it’s well coated. At this stage, you can check the consistency—add more dressing if you like, but remember the greens will be added next.
Step 5: Add the mixed salad greens to the bowl. Toss everything one more time, gently, to combine without crushing the greens. You want them to stay crisp and vibrant.
Step 6: Give the salad a final taste and adjust the seasoning if needed. Sometimes a little extra salt or a squeeze of lemon juice can really make the flavors pop. Serve immediately for the best texture.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 1 day; greens will soften.
- Freezer: Not recommended due to fresh greens and apples.
- Reviving: If soggy, drain excess liquid and add fresh greens.
Serving Suggestions
Complementary Dishes
- A warm, crusty baguette — Perfect for scooping up any extra dressing and adding a comforting, carb-y element to the meal.
- Roasted sweet potato wedges — Their natural sweetness pairs beautifully with the apples and adds a warm, hearty component.
- Simple quinoa pilaf — For a more substantial meal, this adds protein and fiber while keeping things light and fluffy.
Drinks
- Crisp Sauvignon Blanc — Its citrusy notes and bright acidity cut through the creaminess of the dressing and complement the apples wonderfully.
- Sparkling water with a twist of lemon — A refreshing, non-alcoholic option that cleanses the palate between bites.
- Iced green tea with mint — The subtle bitterness and herbal notes provide a lovely contrast to the salad’s sweet and savory profile.
Something Sweet
- Lemon bars — Their zesty, tangy flavor is a fantastic follow-up to the rich, savory salad.
- Almond biscotti — A crunchy, not-too-sweet treat that echoes the nutty flavors in the salad.
- Vanilla bean panna cotta — Silky, cool, and lightly sweet—it feels indulgent without being too heavy after a fresh meal.
Top Mistakes to Avoid
- Using warm chicken. If the chicken is still warm when you mix the salad, it can wilt the greens and make the dressing separate. Always use chilled chicken.
- Skipping the toasting step for the nuts. Raw pecans are fine, but toasted ones add a deep, nutty flavor and extra crunch that really elevates the dish.
- Dicing the apples too far in advance. Apples can brown quickly once cut. If you need to prep ahead, toss them with a little lemon juice to keep them bright.
- Over-mixing the salad after adding the greens. Be gentle! You want to keep the greens intact and crisp, not bruised and soggy.
Expert Tips
- Tip: For extra flavor, season your chicken while it cooks. A simple sprinkle of salt, pepper, and maybe a little thyme or garlic powder makes a big difference.
- Tip: If you’re making this salad ahead of time, keep the dressing separate and toss everything together just before serving. This keeps the greens perky and the apples crisp.
- Tip: Add a handful of crumbled blue cheese or feta if you like. The salty, tangy cheese pairs amazingly with the sweet apples and cranberries.
- Tip: For a lighter version, you can substitute the mayonnaise with additional Greek yogurt. The texture will be slightly tangier, but still creamy and delicious.
FAQs
Can I use a different type of nut?
Absolutely! Walnuts or almonds would work beautifully here. Just make sure to toast them first to bring out their flavor. If you have a nut allergy, sunflower seeds or pepitas are great crunchy alternatives. The key is that toasty, nutty element—it really completes the texture profile of the salad.
How long does this salad keep in the fridge?
It’s best eaten right away, but if you have leftovers, they’ll keep in an airtight container for up to one day. The greens will soften a bit, and the apples may darken slightly, but the flavor will still be great. If you know you’ll have leftovers, consider storing the components separately.
Can I use rotisserie chicken?
Yes, rotisserie chicken is a fantastic shortcut here! Just shred the meat—both white and dark meat work well. The seasoned skin and juicy meat add extra flavor, honestly. It’s one of my favorite ways to make this salad even quicker.
What can I use instead of Greek yogurt in the dressing?
Sour cream or even buttermilk would be good substitutes. If you want a dairy-free option, a plain, unsweetened vegan yogurt can work, though the tang might be slightly different. The goal is creaminess with a bit of acidity, so adjust accordingly.
Is this salad gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just double-check any packaged ingredients like dried cranberries, as some brands might use gluten-containing anti-caking agents. Otherwise, you’re good to go!
Apple Chicken Salad
Make a fresh and easy Apple Chicken Salad with crisp apples, tender chicken, and a creamy yogurt dressing. Ready in 20 minutes! Get the recipe here.
Ingredients
For the Salad:
-
2 cups cooked chicken breast (shredded or diced)
-
2 crisp apples (such as Honeycrisp or Granny Smith, cored and chopped)
-
1/2 cup pecans (toasted and roughly chopped)
-
1/4 cup dried cranberries
-
1/4 cup red onion (finely sliced)
-
4 cups mixed salad greens (romaine, arugula, or spinach work well)
For the Dressing:
-
1/4 cup plain Greek yogurt
-
2 tbsp mayonnaise
-
1 tbsp apple cider vinegar
-
1 tbsp honey
-
1 tsp Dijon mustard
-
Salt and black pepper (to taste)
Instructions
-
First, if your pecans aren’t already toasted, place them in a dry skillet over medium heat. Toast for 3–5 minutes, shaking the pan occasionally, until they become fragrant and slightly darker. Be careful—they can burn quickly. Remove from the heat and let them cool before roughly chopping.01
-
In a large mixing bowl, combine the shredded chicken, chopped apples, toasted pecans, dried cranberries, and finely sliced red onion. The trick is to make sure everything is evenly distributed so you get a bit of every ingredient in each forkful.02
-
Now, let’s make the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, and Dijon mustard. You’ll notice the mixture will start to emulsify and become smooth. Season with a good pinch of salt and a few cracks of black pepper. Taste it—it should be tangy, slightly sweet, and creamy.03
-
Pour about half of the dressing over the chicken and apple mixture. Gently toss everything together until it’s well coated. At this stage, you can check the consistency—add more dressing if you like, but remember the greens will be added next.04
-
Add the mixed salad greens to the bowl. Toss everything one more time, gently, to combine without crushing the greens. You want them to stay crisp and vibrant.05
-
Give the salad a final taste and adjust the seasoning if needed. Sometimes a little extra salt or a squeeze of lemon juice can really make the flavors pop. Serve immediately for the best texture.06
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