Chicken Apple Grape Salad with Creamy Dressing (Print version)
Tender chicken, crisp apples, juicy grapes, almonds, and cranberries folded into a tangy creamy yogurt dressing.
# Ingredients:
For the creamy dressing
01 -
6 oz (170 g) plain Greek yogurt
02 -
1/4 cup (60 g) sour cream
03 -
2 tablespoons mayonnaise
04 -
1 1/2 tablespoons honey, plus more to taste
05 -
1 tablespoon fresh lemon juice
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
For the salad
08 -
3 cups (420 g) cooked diced chicken breast or rotisserie chicken
09 -
1 cup (150 g) seedless red grapes, halved
10 -
1 cup (120 g) diced crisp apple, such as Honeycrisp or Fuji
11 -
2 celery stalks, thinly sliced
12 -
2 green onions, thinly sliced
13 -
1/2 cup (55 g) slivered almonds, toasted and cooled
14 -
1/3 cup (45 g) dried cranberries
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Whisk the Greek yogurt, sour cream, mayonnaise, honey, lemon juice, salt, and pepper in a small bowl until smooth. Taste and adjust with a little more honey or lemon if needed.
02 -
Place the slivered almonds in a dry skillet over medium heat. Cook for 3-5 minutes, stirring often, until lightly golden and fragrant. Transfer to a plate to cool.
03 -
Dice the cooked chicken and apple into bite-size pieces. Halve the grapes, slice the celery, slice the green onions, and chop the parsley.
04 -
Add the chicken, grapes, apple, celery, green onions, cooled almonds, cranberries, and parsley to a large bowl. Toss gently to distribute the fruit and crunch evenly.
05 -
Fold in the dressing a few spoonfuls at a time until the salad is lightly coated. Chill for 20-30 minutes before serving, or serve right away if needed.
# Good to know:
01 -
Use cooked chicken for the fastest prep.
02 -
Best texture comes from dressing the salad close to serving time.
03 -
If cooking chicken from raw, cook poultry to 165 F.