Description
A refreshing blend of tender chicken, crunchy apples, and toasted walnuts, this Apple Walnut Chicken Salad captures the essence of fall with its harmonious flavors and textures.
Ingredients
Scale
- 3 cups cooked chicken breast, diced (about 1.5 lbs)
- 2 medium Honeycrisp apples, cored and diced (about 2 cups)
- 1 cup toasted walnuts, roughly chopped
- 2 stalks celery, finely diced
- 1/2 cup dried cranberries
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 3/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- If using raw chicken, season and cook in a preheated oven at 375°F for 20-25 minutes until internal temperature reaches 165°F. Let cool and dice.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant.
- Core and dice the Honeycrisp apples, tossing with a teaspoon of lemon juice to prevent browning.
- In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth. Add salt, pepper, and garlic powder, mixing well.
- In a large bowl, combine chicken, apples, toasted walnuts, celery, and cranberries. Pour dressing over and fold together until evenly coated.
- Fold in fresh chives and parsley just before serving.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For best results, serve the salad over mixed greens, in a sandwich, or with crackers. This salad tastes even better the next day, making it ideal for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 14g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg