$10.35 RECIPE / $2.59 SERVING
Recently, I’ve become a little obsessed with chicken salad.
It’s simple to make, hearty, and the ideal cold supper for the hot summer months.
Because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing with a brilliant fresh flavor thanks to the inclusion of yogurt, I especially like this chicken salad with apples.
And, as always, there are numerous ways to modify or replace the items in this recipe. So keep reading for more inspiration!
WHICH KIND OF COOKED CHICKEN SHOULD BE USED?
Just before creating my chicken salad, I fried up some fresh chicken breasts. However, any pre-cooked chicken, such as poached, roasted, or rotisserie chicken, can be used.
Simply peel the meat from the bone, remove the skin, and roughly slice the meat if using rotisserie chicken. For this dish, you’ll need roughly 3 cups of chopped chicken.
If necessary, canned chicken breast can be used, but it will have the least appealing texture and flavor of the three possibilities.
CAN I ADD ANYTHING ELSE TO MY CHICKEN SALAD?
Chicken salad is quite adaptable. Nuts go well with the tastes of this salad, so try adding some chopped pecans or almonds.
Fresh herbs and finely sliced celery offer a great crunch, and the flavor is bright and energetic (basil, tarragon, chives). If you don’t have dried cranberries on hand, golden raisins or red grapes can suffice.
HOW LONG DO YOU THINK IT WILL LAST?
This salad will keep in the refrigerator for 3 to 4 days, depending on the freshness of your chicken and the temperature of your refrigerator. Do not store this salad in the freezer.
HOW DO YOU SERVE IT?
Chicken salad can be prepared in a variety of ways. The most frequent form is a chicken salad sandwich, which can be made on your favorite bread, a croissant, or a wrap.
It’s also a terrific way to dress up a green salad or serve it with crackers and a tasty dip (you might want to chop the chicken and apples a little smaller in that case).
- 3 cups chopped cooked chicken ($7.97)
- 1 apple (1.5 cups chopped) ($0.76)
- 1/4 cup diced red onion ($0.20)
- 1/4 cup dried cranberries ($0.22)
- 1/3 cup mayonnaise ($0.53)
- 1/3 cup plain yogurt ($0.35)
- 1 Tbsp. Dijon mustard ($0.18)
- 1 Tbsp. red wine vinegar ($0.10)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- Prepare the cooked chicken and apple by chopping them into small pieces. Red onion, finely diced.
- In a large mixing basin, combine the chicken, apple, onion, and dried cranberries.
- In a mixing dish, combine the mayonnaise, yogurt, Dijon, red wine vinegar, salt, and pepper. Stir until the mixture is completely smooth.
- Pour the dressing over the salad ingredients in a mixing bowl and whisk to combine. Serve right away or store in the refrigerator until ready to eat.
- Serving: 1 Serving
- Calories: 367 kcal
- Carbohydrates: 15 g
- Protein: 34 g
- Fat: 19 g
- Sodium: 395 mg
- Fiber: 2 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING CHICKEN SALAD
- If you’re not using rotisserie chicken, cook some chicken first. Two chicken breasts were used in this recipe (about 1.3 lbs. total). I cut each breast in half to make two thinner pieces that cook faster and more evenly. Then I just fried them in a skillet with a little oil over medium heat until golden brown on both sides and cooked to an internal temperature of 165 degrees Fahrenheit.
- Allow for 5-10 minutes of cooling before slicing the chicken into small pieces.
- 1 apple, finely chopped (about 1.5 cups). A sweet or sweet-tart apple, such as a Fuji or Gala, is a good choice. 1 1/4 cup red onion, thinly diced
- In a mixing bowl, combine the diced chicken, diced apple, diced red onion, and 1/4 cup of dried cranberries.
- Mix together 1/3 cup mayonnaise, 1/3 cup plain yogurt, 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly cracked pepper to produce the salad dressing. Blend until smooth and evenly blended.
- Dress the salad ingredients with the prepared dressing.
- Stir until all of the salad ingredients are well incorporated and the dressing has been evenly distributed. Serve right away or store in the fridge until ready to eat.