A refreshing and satisfying salad blending tender chicken, crisp apples, grapes, celery, and walnuts, all tossed in a creamy dressing with a zesty lift. This elegant dish is as perfect for meal prep as it is for garden lunches.
Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
For the Salad
2cupscooked chicken breast, cubed or shredded (grilled, poached, or rotisserie)
1crisp apple (such as Honeycrisp or Granny Smith), cored and diced
1cupred seedless grapes, halved
¾cupcelery, thinly sliced
½cupwalnuts, toasted and roughly chopped
¼cupgreen onions or red onion, finely chopped (optional)
4cupsmixed salad greens or butter lettuce leaves (optional, for serving)
For the Creamy Dressing
⅓cupmayonnaise (or Greek yogurt for a lighter version)
2tbspsour cream or plain yogurt
1tbsplemon juice (plus zest, optional)
1tspDijon mustard
Salt & freshly ground black pepper, to taste
(Optional: 1 tsp honey if using Greek yogurt for a touch of sweetness)
Make the Dressing
1
In a bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, and honey (if using). Season with salt and pepper to taste. Chill while you prep the rest.
Prepare the Salad
2
In a large bowl, gently combine the chicken, diced apple, grapes, celery, walnuts, and onions (if using). Toss until evenly mixed.
Dress the Salad
3
Pour the dressing over the salad and gently fold everything together until well coated. Taste and adjust seasoning if needed.
Serve
4
You can serve it immediately or chill it for 10–15 minutes to let the flavors mingle. Serve on a bed of lettuce or over greens as a composed salad, or spoon into lettuce cups for a fun appetizer.
Variations & Tips
5
Make it a sandwich: Serve it between two slices of toasted sourdough or in a croissant.
Add crunch: Sprinkle extra toasted walnuts or sunflower seeds just before serving.
Add herbs: A touch of fresh tarragon, chives, or parsley brings a bright finish.
Make it dairy-free: Use all mayo or a dairy-free alternative in the dressing.
Pairing Ideas
6
Crisp white wine like Sauvignon Blanc or Chardonnay
Sparkling water with lemon or apple juice spritz
Sides: a soft roll, roasted sweet potatoes, or a light soup
Ingredients
For the Salad
2cupscooked chicken breast, cubed or shredded (grilled, poached, or rotisserie)
1crisp apple (such as Honeycrisp or Granny Smith), cored and diced
1cupred seedless grapes, halved
¾cupcelery, thinly sliced
½cupwalnuts, toasted and roughly chopped
¼cupgreen onions or red onion, finely chopped (optional)
4cupsmixed salad greens or butter lettuce leaves (optional, for serving)
For the Creamy Dressing
⅓cupmayonnaise (or Greek yogurt for a lighter version)
2tbspsour cream or plain yogurt
1tbsplemon juice (plus zest, optional)
1tspDijon mustard
Salt & freshly ground black pepper, to taste
(Optional: 1 tsp honey if using Greek yogurt for a touch of sweetness)
Directions
Make the Dressing
1
In a bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, and honey (if using). Season with salt and pepper to taste. Chill while you prep the rest.
Prepare the Salad
2
In a large bowl, gently combine the chicken, diced apple, grapes, celery, walnuts, and onions (if using). Toss until evenly mixed.
Dress the Salad
3
Pour the dressing over the salad and gently fold everything together until well coated. Taste and adjust seasoning if needed.
Serve
4
You can serve it immediately or chill it for 10–15 minutes to let the flavors mingle. Serve on a bed of lettuce or over greens as a composed salad, or spoon into lettuce cups for a fun appetizer.
Variations & Tips
5
Make it a sandwich: Serve it between two slices of toasted sourdough or in a croissant.
Add crunch: Sprinkle extra toasted walnuts or sunflower seeds just before serving.
Add herbs: A touch of fresh tarragon, chives, or parsley brings a bright finish.
Make it dairy-free: Use all mayo or a dairy-free alternative in the dressing.
Pairing Ideas
6
Crisp white wine like Sauvignon Blanc or Chardonnay
Sparkling water with lemon or apple juice spritz
Sides: a soft roll, roasted sweet potatoes, or a light soup
