Description
A refreshing and flavorful Apple Walnut Chicken Salad combining tender chicken breast, crisp Granny Smith apples, toasted walnuts, and juicy red grapes. Tossed in a creamy homemade dressing with Dijon mustard, honey, and apple cider vinegar, this salad is perfect as a light lunch or a tasty sandwich filling.
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 cooked chicken, Granny Smith apple, celery, toasted walnuts, red onion, red grapes, and chopped fresh parsley to create the base of the salad.
- Make the Dressing: In a separate small bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until the mixture is smooth and creamy.
- Toss with the Dressing: Pour the prepared dressing over the chicken and fruit mixture. Gently stir until all ingredients are evenly coated with the dressing, ensuring a balanced flavor throughout.
- Refrigerate to Blend the Flavors: Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld and intensify, making the dish more flavorful.
- Serve Chilled: Serve the apple walnut chicken salad cold. It can be enjoyed on a bed of lettuce, as a filling for sandwiches or wraps, or paired with crackers for a light snack.
Notes
- Lightly toast the walnuts to enhance their flavor and crunch.
- For a healthier twist, substitute mayonnaise with Greek yogurt.
- Adjust the amount of honey in the dressing to suit your desired level of sweetness.
- Ensure the apple is diced right before combining to prevent browning.
- This salad can be made a few hours ahead and stored in the refrigerator for up to 2 days.
