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This vibrant Chicken, Apple & Grape Salad with Creamy Dressing combines sweet and savory flavors for a refreshing meal that works beautifully as a light lunch or dinner. The creamy yogurt-based dressing perfectly complements the juicy fruit and tender chicken, creating a delightful texture contrast in every bite.
I first created this salad when looking for ways to use leftover rotisserie chicken and seasonal fall apples. It quickly became a staple for my family gatherings and potlucks where everyone always asks for the recipe.
Ingredients
- For the dressing:
- Plain Greek Yogurt: Provides creaminess with less fat than traditional mayo based dressings
- Sour cream: Adds richness and tanginess to balance the sweetness
- Mayonnaise: Gives that classic creamy texture even in small amounts
- Honey: Naturally sweetens without being overpowering
- Fresh lemon juice: Brightens all the flavors and cuts through the richness
- Salt and pepper: Enhance all flavors
- For the salad:
- Boneless skinless chicken breast: Offers lean protein and a mild flavor canvas
- Red grapes: Bring juicy sweetness and beautiful color
- Apple: Adds crisp texture and subtle tartness; choose firm varieties like Honeycrisp
- Celery: Provides essential crunch and a fresh peppery note
- Green onions: Give a mild aromatic flavor without overwhelming
- Slivered almonds: Contribute wonderful texture and nutty depth
- Dried cranberries: Offer chewy texture and tart sweetness
- Fresh parsley: Brings brightness and a pop of color
Step-by-Step Instructions
- Prepare the dressing:
- Combine yogurt sour cream mayonnaise honey and lemon juice in a small bowl. The yogurt creates the base while other ingredients build layers of flavor. Whisk thoroughly until completely smooth with no lumps. Season with salt and pepper starting with a small amount and adjusting to taste. The dressing should be creamy yet pourable with a balance of tangy and sweet notes.
- Toast the almonds:
- Spread slivered almonds on a baking sheet in a single layer. Place in a preheated 400°F oven for exactly five minutes watching carefully as nuts can burn quickly. You want them golden brown which enhances their flavor significantly. Allow to cool completely before adding to salad.
- Prepare the chicken:
- If using raw chicken poach boneless breasts in simmering water for 15 minutes until internal temperature reaches 165°F then cool and dice into half inch cubes. Alternatively use rotisserie chicken or leftover cooked chicken for convenience. The chicken should be bite sized and not shredded for best texture.
- Combine salad ingredients:
- In a large bowl add diced chicken sliced grapes diced apple sliced celery green onions toasted almonds dried cranberries and chopped parsley. The large bowl gives you room to toss everything without spilling. Make sure ingredients are uniform in size for the best eating experience.
- Mix and serve:
- Pour desired amount of dressing over the salad ingredients. Start with less as you can always add more. Gently fold everything together until evenly coated. Taste and adjust seasoning adding more salt if needed. The flavors will develop further after chilling for at least 30 minutes.
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This salad holds a special place in my heart because it reminds me of my grandmother's chicken salad but with a modern twist. She always emphasized the importance of texture contrasts in a good salad and would be delighted by the combination of crisp apples juicy grapes and crunchy almonds alongside the tender chicken.
Storage Tips
This salad keeps beautifully in the refrigerator for up to three days stored in an airtight container. The flavors actually improve after a few hours of chilling as they meld together. If making ahead consider adding the almonds just before serving to maintain their crunch. The dressing can be stored separately for up to five days if you prefer to dress individual portions.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Leftover turkey works wonderfully in place of chicken. Pears offer a delicious alternative to apples especially Bosc or Anjou varieties. Walnuts or pecans can substitute for almonds if preferred. For a dairy free version replace yogurt and sour cream with dairy free alternatives and use vegan mayonnaise.
Serving Suggestions
Serve this versatile salad in lettuce cups for an elegant appetizer or light lunch. It makes an excellent sandwich filling especially on croissants or hearty whole grain bread. For a beautiful presentation consider serving it atop a bed of mixed greens with extra dressing on the side. This salad also pairs wonderfully with a simple tomato soup for a complete meal.
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This recipe is simple yet vibrant—a guaranteed hit for your next potluck or family lunch.
Frequently Asked Questions
- → How do I toast the almonds?
To toast almonds, spread them out on a baking sheet and bake at 400°F for about 5 minutes, or until golden brown. Keep an eye on them to prevent burning.
- → Can I substitute the Greek yogurt in the dressing?
Yes, you can use plain regular yogurt or even sour cream if you prefer a slightly tangier flavor. Adjust for consistency if needed.
- → What type of apple works best for this salad?
Crisp, slightly sweet apples like Honeycrisp or Fuji work well. For a tangier contrast, Granny Smith apples are a great option.
- → How long does the salad stay fresh?
The salad stays fresh for about 2-3 days when stored in an airtight container in the refrigerator. Store the dressing separately if possible, to keep ingredients crisp.
- → Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or any leftover cooked chicken works perfectly. Chop or shred it for easy mixing.
- → What other nuts can I use instead of almonds?
Walnuts, pecans, or cashews are great alternatives. Toast them lightly for enhanced flavor.