Chicken egg apple salad with

Chicken Apple Salad

Chicken salad is one of those recipes like meatloaf, or macaroni and cheese, where I always think there might be a better version out there. So I am forever trying yet another version, because you never know if the grass might be greener on the other side of the chicken salad fence. Such is the case with this light and easy chicken apple salad, which combines a bunch of my favorite flavors all together in one delicious bowl. Let’s make it!

This particular version is extra simple, and can can be whipped up in just one bowl. During a busy week, simple is one of the most beautiful words I know. For me it ranks up there with the words “nap” and “extra bacon.” Anyway, this recipe gives you a nice light mayo-free chicken salad that has the extra added attraction of having apples as one of the ingredients. I love apples, and every year around this time the Southern husband and I go out to our favorite pick-your-own place and we pick our own. This year we picked two pecks of our own, because the trees were just bursting with gorgeous apples and it was very hard to leave too many behind.

Which means that my fridge is now bursting with homemade applesauce, and we are eating a lot of this scrumptious chicken salad.

Anyway, this nice recipe calls for poaching the chicken, but you can also make grilled chicken with for another recipe earlier in the week and throw a few extra chicken breasts on the grill. Pop them in the fridge and then this recipe will go even faster a couple of days later.

So for those of you, like me, who never met a chicken salad recipe you didn’t like, here’s another good one for your collection! And let me know if you need any applesauce.

Chicken Salad with Apple and Basil

• Author: Kate Jackson
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1 x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

• 4 boneless skinless chicken breasts
• 4 teaspoons coarse salt
• 1 teaspoon black pepper
• 2 limes, juiced
• 1 tablespoon white wine vinegar
• 2 tablespoons light brown sugar
• 4 scallions, thinly sliced
• 2 Granny Smith apples, cored and diced
• 1/2 cup chopped cashews
• 1/2 cup chopped basil

Instructions

1. Pound chicken thin, place in saucepan and cover with water. Add 3 teaspoons salt and 1/2 teaspoon pepper and bring to low boil. Cook until cooked through, about 10 minutes. Transfer to bowl of ice water for 5 minutes.
2. Meanwhile, combine lime juice, vinegar and sugar in large bowl and stir until sugar is dissolved. Add scallions and apples and toss.
3. Dry chicken and shred into bite size pieces. Add to bowl with cashews and basil, along with remaining salt and pepper. Toss and serve.

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Classic Chicken Salad

This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

My mother and father make the best chicken salad. It’s a joint effort; my father assembles the ingredients, while my mom makes the dressing.

It’s not exactly your standard chicken salad. They like to include chopped apple for a sweet note, and also chopped green olives for their tangy saltiness.

Video: How To Make Chicken Salad

Chicken Salad

What Makes This Chicken Salad Special

The «secret sauce,» so to speak, of this chicken salad, is the tablespoon of plum preserves my mom adds to the mayo-based dressing. You could use any berry jelly or jam, but as we always have a lot of plum jam on hand (thanks to several plum trees), that’s what mom reaches for first.

Mom balances out the sweetness from the dab of jam with a bit of lemon juice.

The result? Wonderful!

How to Cook Chicken for Chicken Salad

If you are going to cook chicken specifically for chicken salad, the easiest thing to do is to poach it.

What I like to do is put a pot of 2 quarts of water and 1 tablespoon salt on to boil. As the water is heating, I cut skinless boneless chicken breasts into large (2 1/2-inch) chunks. When the water boils, I add the chicken, and return the pot to a simmer. Then I turn off the heat, and cover the pot and let the meat sit for 15 minutes in the hot water while I prepare everything else. Poaching chicken this way allows the chicken to cook gently, so the chicken retains more moisture.

After the chicken is finished cooking you can save the poaching liquid as light chicken broth.

Poaching aside, you can easily use any cooked chicken for this chicken salad—rotisserie chicken, grilled chicken, or roasted chicken. My parents will often use leftovers from their favorite baked chicken, and even include some of the crispy skin in the salad.

How Long Will This Chicken Salad Keep

You can make this salad a day or two ahead of time if you wait to add the lettuce until right before serving. The salad will keep for several days in the fridge, but the lettuce will lose its crunch and get all wilty, so you may want to leave the lettuce out if you expect to have leftovers.

Do you have a favorite chicken salad recipe? Please let us know about it in the comments.

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Kale Salad with Apples and Chicken

This kale salad with apples and chicken is bursting with autumn flavors in every single bite. It’s simple to make, tossed with fresh ingredients, and makes for the perfect seasonal salad recipe that’s crunchy, hearty and sweet.

With fall just around the corner, it’s time to switch up our salad base from spinach and arugula to fresh kale. If you haven’t jumped on the kale bandwagon yet, now’s the time. Not only is it a nutritional powerhouse filled with fiber and antioxidants, but it gives a heartier texture and flavor.

Kale Salad Ingredients

This recipe comes together quickly if you’ve made your shredded chicken ahead of time. Here’s what’s in it:

• Kale: You can use any variety (I’m using curly kale).
• Shredded Chicken: I always have some ready to go in my fridge or freezer. But it’s easy to whip up on the fly as well.
• Apple: I love a sweet Gala or Honeycrisp, but choose your favorite.
• Dried Cherries: For that burst of natural sweetness (I always recommend buying unsweetened dried cherries).
• Raisins: Because more of that fruity, sweet taste balances the kale.
• Red Onion: A sweet red onion adds a pop of color and flavor.
• Walnuts: For a little crunch and fall vibes.

The salad is drizzled with my Apple Cider Vinaigrette to match the flavors perfectly. It’s an easy salad dressing to make at home and tastes much better than anything store-bought.

Do You Need to Massage Your Kale?

You might be thinking that kale isn’t the best option because of its toughness, unless it’s in the form of baked kale chips . But, the secret to getting those soft leaves is to give it a nice massage.

I’ve chatted about this on my Massaged Kale Salad recipe (a delicious lemon and garlic-infused side salad with parmesan). But here’s a quick run-down of how to massage your kale for this recipe.

• Remove the leaves from the stems (either by hand or cutting them off).
• Tear or cut the leaves into bite-sized pieces.
• Massage the leaves with your hands until the kale softens and just starts to wilt (about 2 minutes).

How to Make Kale Salad with Apples and Chicken

Now that we’ve given our kale a massage, it’s time to toss in the fun stuff. Here’s what to do next:

1. Top the salad with shredded chicken, diced apples, onions, raisins, dried cherries, and walnuts.
2. Whisk the apple cider vinaigrette in a small bowl. This includes the olive oil, apple cider vinegar, honey, dijon mustard, garlic, salt and pepper.
3. Drizzle the apple cider vinaigrette over the salad, give everything a little toss, and serve. If you’d like a little extra crunch, you could also crumble bits of apple chips onto the salad.

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Creamy Chicken Apple Salad

This salad is a low-carb, power-food dynamo. Easy to prepare and packed full of good nutrition—protein from chicken, fiber from the apple, and healthy fat from the walnuts—this is a quick diabetes-friendly recipe that’s perfect for lunches and making ahead. Full of flavor and crunch—you won’t believe how easy it is! If there’s extra chicken, whip up a Chicken Caesar Salad Lunch Wrap to go with it and you’ve got a balanced meal.

• Prep time 15 min
• Servings 8 Servings
• Serving size

Nutrition Facts

• Total Fat 5g
  • Saturated Fat 1g
• Cholesterol 30mg
• Sodium 115mg
• Total Carbohydrate 6g
  • Dietary Fiber 1g
• Protein 12g

Ingredients

• cooked chicken breast (chopped) 2 cup 2 cup
• celery (diced) 2 stalks 2 stalks
• green onions (chopped) 2 2
• medium Jonagold apple (finely diced) 1 1
• walnuts (chopped) 3 tbsp 3 tbsp
• light mayonnaise 1/4 cup 1/4 cup
• yogurt (plain, fat-free) 1/4 cup 1/4 cup
• lemon (juiced) 1/2 1/2
• black pepper 1/8 tsp 1/8 tsp

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Directions

In a medium bowl, combine the chicken, celery, green onions, apple, and walnuts

In a small bowl, whisk together the mayonnaise, yogurt, lemon juice and pepper. Pour over the chicken mixture and gently stir to coat.

Serve salad over your choice of lettuce leaves, bread or crackers.

Reviews

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This was really good. I added dried dill for more flavor and used half apple/half grapes.

My mother is a diabetic that survived a stroke 5 months ago. I do lots of research to find recipes to make our food tasty so she knows food can still be enjoyable while eating healthy. I fortunately have always chosen a healthy lifestyle so it’s been fun to find tasty recipes she and I can enjoy together. I made this recipe as described and added just a few grapes as well. This chicken salad is so delicious and it made her super excited to eat something that had such a great flavor. Thanks for making our fuel super yummy.

Just made this, it turned out Fabulous. I did add a little more mayo. and a whole lemon. I also added for a little kick a little Chipotle Chile Pepper :).

I’ve made this recipe twice and the second time I made it, I used a bit less yogurt and a bit more lemon juice, and I didn’t measure the walnuts. I also chopped everything up suuuper small (so it doesn’t really look as nice as that picture) because I like to eat it with crackers or chips and trying to balance large chunks of chicken on Triscuits or whatever can get pretty precarious pretty quickly. This isn’t a mind-blowing chicken salad recipe, but it’s still really good and I’ll definitely make it again. It’s also super quick and easy and affordable (there’s a lot to be said for that). I think I will use more pepper next time, though, and maybe some dijon mustard and onion. It’s nice and creamy but needs something to give it more of a kick!

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How To Make Classic Egg Salad

I just love a good egg salad sandwich: the creaminess of the eggs and mayo, the crunch of celery, the faint but not overwhelming tang of raw onion. So perfect! I go for egg salad when I want the simple, unchallenging comfort of nursery food. Unless of course I’m feeling a little reckless, in which case out comes the curry powder. But I’m getting ahead of myself. Let’s nail the classic, uncomplicated egg salad recipe first.

Egg salad is one of those things people feel very strongly about. Throw in anything beyond eggs and mayonnaise, and you could be moving into controversial territory. Heck, even mayonnaise has its naysayers, a situation usually solved by the addition of greek yogurt. But if you do go they mayo route, be sure to choose your favorite, as it is a dominate flavor. (I’m a Hellmans/Best Foods fan myself.)

While hard boiled eggs and mayonnaise may be the baseline, I’m going to go out on a limb here and declare that celery and onion are necessary, too. I say this with some confidence because basically all of the egg salad recipes I researched for this post had onions and celery, along with a little salt and pepper. So that’s what we’ll call classic egg salad here. Of course, you can go beyond this alliance with other additions or make little substitutions here and there (see Recipe Notes.) Egg salad is definitely the people’s dish and thus belongs to us all.

This recipe assumes that you already have hard-boiled eggs on hand. If you don’t, I’m partial to this method from Emma. Or you can bake them! But whatever you do, because this dish is made almost entirely of eggs, be sure to get the best eggs you can. You will notice the difference.

How you cut up your eggs is up to you. There are those egg slicer gizmos that work really well, and I have seen people use a potato masher with good results. However, I don’t have either tool in my kitchen, so I just sliced them up with a knife. Mashing them with a fork will work, too. Just how finely you mash up your eggs is another place of preference. Some people like the eggs really fine and will push them through a sieve to get them that way. I like a little chunkiness, so the slice method worked for me.

One final note/confession before we get started. I usually never measure my ingredients when I make egg salad. I cut up a green onion and if it doesn’t look like enough, I add a little more. If the mixture isn’t creamy enough, in goes another dollop of mayo. So please consider this recipe a rough guide and make adjustments based on your own style.

How to Make Classic Egg Salad

Yield Makes enough for 2 or 3 egg salad sandwiches

• paleo
• shellfish-free
• kidney-friendly
• alcohol-free
• low-potassium
• pork-free
• pescatarian
• gluten-free
• wheat-free
• red-meat-free
• dairy-free
• low-carb
• fish-free
• vegetarian
• peanut-free
• sugar-conscious
• soy-free
• tree-nut-free

• Calories 197
• Fat 17.5 g (27.0%)
• Saturated 3.6 g (18.1%)
• Carbs 1.6 g (0.5%)
• Fiber 0.4 g (1.5%)
• Sugars 0.9 g
• Protein 7.7 g (15.5%)
• Sodium 207.8 mg (8.7%)

Ingredients

hard boiled eggs, peeled, rinsed, and dried

celery, cut into a small dice

green onion, thinly sliced

(or more) mayonnaise

Freshly cracked black pepper

Diced radishes and sliced chives for garnish (optional)

Equipment

Wooden spoon or large spoon for mixing

Instructions

Prep the eggs. Slice the eggs into quarters, chop them into pieces, and place in a medium bowl. Eggs can also be sieved, mashed with a potato masher or fork, or sliced with an egg slicer.

Combine and mix ingredients. Add celery, onion, mayo, a pinch of salt and several grinds of pepper. Mix lightly until the mixture comes together.

Taste and adjust seasonings. Taste the egg salad and add more salt and pepper, onion, or mayonnaise if needed. Serve on your bread of choice or on a bed of lettuce. Sprinkle with optional radish and chives, if using.

Recipe Notes

Variations and additions:

• Curried: Curry powder, grapes sliced in half or apple chunks, chopped almonds or pistachios
• Herbed: Dill, basil, parsley, tarragon either in combination or alone
• Waldorf: Apples, walnuts, celery
• Any of the following: Poppyseed, sunflower seeds, mustard (smooth or coarse), paprika (usually to garnish), crumbled bacon, pickle relish, chopped olives, capers, minced jalapeño, sriracha, avocado (mashed or diced)

Onion Substitutions: I use green onions here because they tend to be mild and it’s easy to chop up as much as I need. Red onion or shallots are another good choice, if they are mild and sweet. Chives are a good option if any raw onion is too much for you. Just substitute in the same amount called for the onions.

Avoiding Soggy Celery (And Egg Salad): Cut celery releases a lot of water, which explains how an egg salad sandwich can get soggy if let to sit too long. If you want to avoid this, eliminate the celery and substitute a pinch of celery seed for flavor or just chop of some celery leaves instead. You can also keep the celery off to the side and sprinkle it on just before eating.

Building the Sandwich: I like to use a peppery green on my egg salad sandwich, such as arugula or cress. Spinach is another good choice. Most forms of lettuce are good, too, but I find iceberg lettuce a little too watery.
I also like radishes with my egg salad as they offer crunch and color and occasionally, a little peppery zing. Slice them thin and add as a layer on the bread, or dice them finely and fold into the egg salad.

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