Chicken salad is something I personally relate to the summer time. Growing up, my Mother made chicken salad for us on special occasions when we would be traveling or away for lunch and we always enjoyed it! This is a relatively quick way to use extra chicken when I have baked a whole chicken and is pretty simple to throw together quickly.
If you are looking for something light for a summer lunch, fun picnic, appetizer or even something more hardy for a dinner meal, this can be used in so many different ways.
Our favorite ways to enjoy Apple Chicken Salad is simply on crackers, in a pita stuffed with lettuce or served on romaine hearts. This is always a hit with the family including the children and is great as something different for lunches.
I enjoy traditional chicken salad but adding a bit of fruit, nuts or red onion puts a twist on this chicken salad recipe.
Apple Chicken Salad Recipe
- 2 Cups of Cooked Chicken, chopped or shredded
- 1/4 Cup of Mayonnaise
- 1/4 Cup of Plain Stonyfield Greek Yogurt
- 1 Celery Stocked, sliced thinly
- 1 Small to Medium Apple, cored and chopped
- Salt and Pepper to taste
- 1/4 Cup of Red Onion, chopped (optional)
- 1/2 Cup of Grapes, quarted (optional)
- 1/4 Cup of Pecans, chopped
Many times I use leftover chicken if I have baked or roasted a whole chicken. If you do not have cooked chicken you can cook 2 chicken breasts. Once they are cool, cube or shred the chicken.
In a bowl, combine your mayonnaise, celery, apple, salt and pepper and optional red onion and grapes. Stir to combine thoroughly.
Add the mayonnaise mixture to your chicken and stir to combine well.
Chill the chicken salad in the refrigerator for about 30 minutes to chill.
Serve on top of a bowl of lettuce, crackers, in a pita or on romaine hearts.