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For a tangy twist, try this creamy Apple Chicken Salad recipe made lighter with Greek yogurt. Along with the apples, it also has the crunch of walnuts or pepitas (to make it nut-free) and an extra punch of flavor from blue cheese. You can make a big batch to pack in school lunches all week or it’s one of the best no-cook dinners, whether you serve it on sandwiches, lettuce wraps, or a big bowl of salad greens.
Why You’ll Love This Apple Chicken Salad Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free, Nut-free option
- Skill Level: Easy
This chicken salad with apples will be your new go-to chicken salad recipe. Perfect for a cool dinner on a hot day or to make a big batch to pack chicken salad sandwiches in lunchboxes all week. Lightened up with Greek yogurt, and with crunch and texture from apples and walnuts or pepitas, plus the bold flavor of blue cheese, this isn’t your mama’s chicken salad. Here’s why you’ll love it…
- Great for all seasons. While I love a nice cool meal in the hot summer, this is definitely a recipe that’ll also take you right into fall.
- Easy to adjust. Personally, I think the touch of honey for a bit of sweetness and the creamy Greek yogurt, along with the rich tang of blue cheese is perfect. But it’s easy to swap out ingredients if you don’t like blue cheese, prefer your chicken salad made with mayo, or have to accommodate other allergies.
- Super versatile. Pile it on a salad, scoop it up with some crackers, stuff it in a gluten free pita, roll it up in gluten free wraps, or make a sandwich on some gluten free Hawaiian rolls. Lunch, dinner, or even as an appetizer or snack, the beauty of chicken salad is that it is so easy and flexible enough to make every member of the family happy.
Ingredients and Substitutions
Here’s an overview of what you’ll need to make this apple chicken salad recipe. This simple list of straightforward ingredients come together to make one delicious chicken salad. Scroll down to the recipe card for the full amounts and detailed instructions.
- Plain Greek yogurt. You can use nonfat, low fat, or whole milk yogurt. You can even substitute mayo if you prefer, or want to make this chicken salad without dairy.
- Dijon mustard. Adds some nice zippy flavor, but any kind of mustard you like will do.
- Honey. Substitute maple syrup if you prefer.
- Apple cider vinegar.
- Shredded cooked chicken. This is the equivalent of about 3/4 lb boneless, skinless chicken breasts.
- Apple. One small one, peeled, if desired, and chopped. Any type of apple you have on hand will work. If you have an apple allergy like my son, try a pear or make a chicken salad with grapes.
- Crumbled blue cheese. If you aren’t a fan of blue cheese, try a nice sharp cheddar or even goat cheese. You can also omit it or use vegan cheese for a dairy-free option.
- Pepitas. I like using these raw pumpkin seeds to make it nut-free, but it’s also great with chopped walnuts or even pecans.
- Salt and pepper. Season to taste.
Tips for Success
- Any chicken will work. Chicken salad is perfect to make if you have leftovers from a Roast Chicken or Air Fryer Rotisserie Chicken. You can make extra grilled chicken breasts or cook some in your Instant Pot and keep containers of shredded chicken in your freezer. A grocery store rotisserie chicken can also be your best friend.
- Mix the dressing first. I like to do this so that it gets fully combined before mixing in the chicken and apples. The last thing I stir in is the blue cheese so that the crumbles don’t get completely broken down while mixing.
- Proper storage. Chicken salad is great to make ahead or meal prep. Store it in an airtight container in the refrigerator. It will stay fresh for up to 3 to 5 days as long as it is kept cold. Make sure you have an ice pack if you are keeping it in a lunchbox for the day.
More Chicken Salad Recipes
Apple Chicken Salad
Ingredients
- 2/3 cup plain Greek yogurt
- 2 Tablespoons Dijon mustard
- 1 Tablespoon honey
- 2 Tablespoons apple cider vinegar
- 2 cups shredded cooked chicken (about 3/4 lb boneless, skinless chicken breasts)
- 1 small apple, peeled, if desired, and chopped
- 1/2 cup crumbled blue cheese
- 1/4 cup pepitas (pumpkin seeds) or chopped walnuts
- salt and pepper to taste
Instructions
- In a large bowl, combine the Greek yogurt, mustard, honey, and vinegar, and stir until evenly mixed.
- Add the chicken and stir to coat evenly.
- Gently mix in the apples, blue cheese, and pepitas or walnuts.
- Serve on a sandwich, salad, crackers, pita, etc.
Did you make this?
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Hi Brianne,
This is mouth watering! Dangerously good…
Thank you, Boyd! I’m so happy that you enjoyed the recipe.
I’m loving this flavor combo – blue cheese is one of my faves!!
I could eat anything with blue cheese!
I love delicacies like blue cheese in various dishes and here it fits perfectly with the apple and the chicken! Besides, both blue cheese and chicken are my weaknesses, so you have many thanks for this recipe 🙂
I am a total blue cheese fanatic, and a little goes a long way, so I use it in as many dishes as possible 🙂