Chicken Salad with Apples
This chicken salad with apples has crisp apple, dried cranberries, sliced almonds, celery, and tender chicken tossed in a creamy honey Dijon dressing. It takes minutes to make and rotisserie chicken makes it even easier. Serve it on bread tucked into a wrap or over greens for a quick lunch that actually feels like lunch.
- Serves: 4
- Prep Time: 10 minutes
- Chill TIme: 10 minutes
Salad Ingredients
- 2 cups of diced cooked chicken (pre-sliced cooked chicken used)
- ½ cup of sliced almonds
- ½ cup of finely diced apple
- ½ cup of dried cranberries
- ⅓ cup of thinly sliced green onions
- ½ cup of finely chopped celery
Dressing Ingredients
- ⅓ cup of mayonnaise
- 3 Tbsp of sour cream
- 1 Tbsp of Dijon-style mustard
- 2 Tbsp of apple cider vinegar
- 1-2 Tbsp of honey
- 1 Tbsp of white wine (optional, but worth it)
- pepper to taste
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions
Step 1: Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, white wine and pepper until smooth. Set the dressing aside.
Step 2: If the cooked chicken pieces are large, use an electric hand mixer on low speed to break them into smaller pieces. You can also finely dice or shred the chicken by hand.
Step 3: Add the chicken, almonds, apple, dried cranberries, green onions and celery to a large mixing bowl. Pour the dressing over the ingredients and stir until everything is evenly coated.
Step 4: Cover and refrigerate for at least 10 minutes to allow the flavors to blend.
Step 5: Stir before serving and add pepper to taste. Serve chilled on bread, in a wrap, with crackers or over greens.
🍋 Simply Made Tips & Swaps
- Use rotisserie chicken. One of my favorite shortcuts! Grab a store-bought rotisserie chicken, remove the skin, and use the breast meat—or whatever you have left.
- Choose an apple with some crunch. I used Honeycrisp apples because they’re crisp, slightly sweet, and hold their texture well. For more contrast, try a tart apple.
- Swap the nuts—or leave them out. I used sliced almonds, but I’ve also made this with chopped pecans or walnuts, and both work well.
- Making it ahead? Store the chicken salad in an airtight container in the refrigerator for up to three days. For the crispest texture, prepare the apple separately and fold it into the salad shortly before serving.
- Make it lighter. Replace some of the mayonnaise with plain Greek yogurt.
- Add a little sweetness. Toss in halved red or green grapes.
- Make it lunch. Serve with crackers, in lettuce wraps, or over fresh greens.
👉 How to Serve Chicken Salad with Apples
There are plenty of ways to serve this one depending on whether you want a quick lunch or something a little more substantial:
- On a buttery croissant
- On toasted sandwich bread
- In lettuce wraps
- With crackers
- Stuffed into pita pockets
- On apple slices
- Over mixed greens
🍎 Before You Go…
If you like a little sweet mixed into your savory, our apple recipes for fall and beyond have plenty more ways to put those apples to work. Or keep things fresh with our Sensational Salad Recipes, with easy options for everything from quick lunches to simple dinners.
Chicken Salad with Apples
Ingredients
Salad Ingredients
- 2 cups diced cooked chicken (store-bought sliced cooked chicken used)
- ½ cup sliced almonds
- ½ cup apple (finely diced)
- ⅓ cup dried cranberries
- ⅓ cup thinly sliced green onions
- ½ cup finely chopped celery
Dressing Ingredients
- ⅓ cup mayonnaise
- 3 Tbsp sour cream
- 1 Tbsp Dijon-style mustard
- 2 Tbsp apple cider vinegar
- 1-1½ Tbsp honey
- 1 Tbsp white wine (optional, but worth it)
- pepper to taste
Instructions
- Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, white wine and pepper until smooth. Set the dressing aside.
- If the cooked chicken pieces are large, use an electric hand mixer on low speed to break them into smaller pieces. You can also finely dice or shred the chicken by hand.
- Add the chicken, almonds, apple, dried cranberries, green onions and celery to a large mixing bowl. Pour the dressing over the ingredients and stir until everything is evenly coated.
- Cover and refrigerate for at least 10 minutes to allow the flavors to blend.
- Stir before serving and add pepper to taste. Serve chilled on bread, in a wrap, with crackers or over greens.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
