apple chicken salad
Apples, Salad Dishes

Apple Chicken Salad

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This gives a different taste and texture. I also add some toasted pine nuts to give a little crunch. Submitted by David McCarthy, Australia
Apple Chicken Salad

 

Ingredients

  • 2 cups diced boneless, skinless chicken breast
  • olive oil
  • 2 cups diced apples (red and green)
  • 1/2 cup chopped walnuts
  • 1/4 cup toasted pine nuts
  • 1/2 cup chopped celery
  • 1/2 cup mayonnaise
  • 4 Tbsp honey
  • 3 Tbsp Dijon mustard
  • Pinch of rosemary

Method

Cook the diced chicken in 1 Tbsp of olive oil in a skillet. Let cool.

In a big bowl, combine cooled chicken, apples, walnuts, and celery.

In a small bowl, combine the mayonnaise, honey, mustard, and rosemary.

Fold the mayonnaise mixture into the chicken mixture and serve chilled over a red lettuce leaf.

A tip for toasting pine nuts is to place them in a pre-heated fry-pan without any oil and toss them a few time over high heat.

Apple Chicken Salad

Recipe by Donnie Caves
0.0 from 0 votes
Course: Main, SaladsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

280

kcal
Total time

30

minutes

This Apple Chicken Salad is a refreshing and healthy dish that combines tender grilled chicken with crisp apples and crunchy vegetables, all tossed in a light and tangy vinaigrette. Perfect for a quick and satisfying lunch or dinner.

Cook Mode

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Ingredients

  • 2 boneless, skinless chicken breasts

  • 2 apples, cored and diced

  • 1/2 cup diced celery

  • 1/4 cup chopped walnuts

  • 1/4 cup dried cranberries

  • 4 cups mixed salad greens

  • Salt and pepper to taste

  • For the vinaigrette:
  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 2 tablespoons extra virgin olive oil

  • Salt and pepper to taste.

Directions

  • Preheat the grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper.
  • Grill the chicken for 6-7 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let rest for 5 minutes before slicing.
  • In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and olive oil to make the vinaigrette. Season with salt and pepper to taste.
  • In a large mixing bowl, combine the diced apples, celery, walnuts, dried cranberries, and mixed salad greens.
  • Add the sliced grilled chicken to the bowl with the salad ingredients.
  • Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
  • Divide the salad among serving plates or bowls and serve immediately.

Recipe Video

Notes

  • You can use any variety of apples for this salad, but crisp and slightly tart apples like Granny Smith or Honeycrisp work particularly well.
  • Feel free to customize the salad with additional ingredients such as sliced avocado, crumbled feta cheese, or grilled onions.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days

Nutrition Facts

  • Total number of serves: 4
  • Calories: 280kcal
  • Carbohydrates: 18g
  • Protein: 28g
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 65mg
  • Sodium: 350mg
  • Fiber: 4g
  • Sugar: 12g

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