This salad combines the crisp freshness of apples, tender chicken, crunchy celery and nuts, with sweet bursts of dried cranberries. Perfect for lunch, a light dinner, or as a colorful appetizer for any festive table. The creamy dressing makes it juicy while letting each ingredient shine.
Ingredients (serves 4)
Salad:
- Cooked or roasted chicken breast — 10–12 oz (about 2 small breasts)
- 1 sweet, crisp apple, diced
- ½ cup celery, finely chopped
- 2–3 green onion stalks, sliced
- ⅓ cup dried cranberries
- ¼ cup nuts (walnuts or pecans), roughly chopped
Dressing:
- ⅓ cup Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Make the dressing:
In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, and onion powder until smooth. - Prepare the salad:
In a large bowl, combine diced chicken, apple, celery, green onion, cranberries, and nuts. - Combine with dressing:
Pour the dressing over the salad and gently toss until all ingredients are evenly coated. Taste and adjust salt and pepper as needed. - Serve:
The salad can be served immediately or chilled before serving.
Tips & Variations
- For a lighter version, replace some or all of the mayonnaise with extra Greek yogurt.
- If you don’t have pecans, walnuts or almonds work perfectly.
- Add fresh herbs (dill, parsley, or cilantro) for extra flavor.
- For picnics, add nuts and cranberries just before serving to keep them crunchy.
- Pairs well with toast, fresh bread, or flatbreads. Great as a standalone meal or part of a spread for guests.
Storage
Keeps in the fridge for 3–4 days. For best texture, add nuts and cranberries right before serving.