Description
This Apple Walnut Chicken Salad is a delicious and refreshing dish combining tender cooked chicken breast with crisp Granny Smith apples, toasted walnuts, crunchy celery, sweet grapes, and a creamy, tangy dressing. Perfect for sandwiches, wraps, or on a bed of lettuce, this salad is easy to prepare and ideal for a light lunch or picnic.
Ingredients
Scale
Main Ingredients
- 2 1⁄2 cups cooked chicken breast, diced
- 1 cup diced Granny Smith apple (about 1 medium apple)
- 1⁄2 cup diced celery (about 2 ribs)
- 1⁄2 cup chopped walnuts, lightly toasted
- 1⁄4 cup diced red onion
- 1⁄2 cup halved red grapes
- 1⁄4 cup chopped fresh parsley
Dressing Ingredients
- 2⁄3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1⁄2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine the Main Ingredients: In a large bowl, combine the diced chicken, apple, celery, toasted walnuts, red onion, grapes, and parsley to create the base of your salad.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy, forming a flavorful dressing.
- Toss with the Dressing: Pour the dressing over the chicken mixture and gently stir until all ingredients are evenly coated with the creamy dressing.
- Refrigerate to Blend the Flavors: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together, enhancing the taste and texture.
- Serve Chilled: Serve the apple walnut chicken salad chilled, either on a bed of lettuce, inside a sandwich or wrap, or alongside crackers for a delightful meal or snack.
Notes
- For extra flavor, lightly toast the walnuts before adding them to the salad.
- The salad can be prepared a few hours in advance to allow flavors to develop even more.
- Substitute Greek yogurt for mayonnaise for a lighter dressing option.
- Add a squeeze of lemon juice to the apples to prevent browning if preparing in advance.
- This salad is best enjoyed within 1-2 days when stored in an airtight container in the refrigerator.
