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Chicken Apple Walnut Salad Recipe
Ash Tyrrell

Chicken Apple Walnut Salad Recipe

I started making this chicken apple walnut salad on a random Tuesday when I had leftover rotisserie chicken sitting in my fridge, and I haven't stopped making it since. Something about the crisp apple against the tender chicken and that creamy, tangy dressing just works every single time
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Prep Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken breast chopped or shredded — rotisserie chicken saves the most time and adds great flavor
  • 2 stalks celery diced — brings that essential crunch to every bite
  • 1 medium crisp apple diced — go for something firm like Honeycrisp or Fuji so it doesn't turn mushy
  • 1 cup seedless grapes halved — adds little bursts of sweetness throughout the salad
  • ½ cup walnuts chopped — toast them lightly first if you want extra nuttiness
  • ¼ cup plain Greek yogurt — keeps the dressing creamy while cutting back on heavy mayo
  • ¼ cup mayonnaise — for that classic rich chicken salad texture
  • 2 tablespoons Dijon mustard — adds a subtle tang that balances the sweetness
  • 1 tablespoon honey — rounds out the dressing with a touch of natural sweetness
  • ½ teaspoon salt — adjust to taste depending on how salty your chicken already is
  • ¼ teaspoon black pepper — freshly cracked makes a noticeable difference here

Method
 

  1. Start by chopping your cooked chicken into bite-sized pieces if it isn't shredded already. Dice the celery and apple into small, even chunks, and halve your grapes. Having everything prepped and ready makes the rest of this recipe come together in minutes.
  2. In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, salt, and pepper until it's completely smooth. Taste it here and adjust the seasoning if it needs a touch more salt or honey. This dressing is really the backbone of the whole salad.
  3. Add the chopped chicken, apple, celery, grapes, and walnuts directly into the bowl with your dressing. Using a spatula, gently fold everything together until each piece is coated evenly. Try not to overmix, since you want the apple and walnuts to stay crisp.
  4. Cover the bowl and refrigerate it for at least 30 minutes before serving, though it tastes even better after an hour or two. Chilling lets the flavors settle together and gives the salad a refreshing, cool bite that makes it so satisfying on a warm day.

Notes

  • I always use a crisp, firm apple, since soft varieties turn mushy and watery once mixed with the dressing.
  • I toast my walnuts in a dry skillet for a few minutes first, and it makes a noticeable difference in flavor.
  • I dice my apple and celery small and even, so every bite gets a bit of everything.
  • I taste my dressing before adding it to the salad, since it's much easier to adjust the seasoning at that stage.
  • I let my salad chill for at least an hour, because the flavor is honestly so much better once it's had time to sit.