Description
A quick and refreshing Chicken Salad with Apples combines tender rotisserie chicken, crisp apples, toasted pecans, and dried cranberries tossed in a creamy dressing made with Greek yogurt, mayonnaise, maple syrup, and fresh rosemary. Perfect for a light lunch or a healthy snack, this salad is served best over lettuce or whole grain bread for added texture and flavor.
Ingredients
Salad Ingredients
- 3 1/2 cups chopped cooked rotisserie chicken (cold, about 1 lb.)
- 2 cups chopped apples (such as Gala, Fuji, or Golden Delicious)
- 1/2 cup chopped pecans (toasted or raw)
- 2 green onions, sliced (about 1/2 cup)
- 1/3 cup dried cranberries, roughly chopped
Dressing Ingredients
- 1 (5.3 oz) container fat-free plain Greek yogurt (heaping 1/2 cup)
- 3 Tbsp mayonnaise
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 Tbsp real maple syrup or honey
- 1 Tbsp minced fresh rosemary
- 1 tsp Dijon mustard
- 1/8 tsp nutmeg (optional)
- Salt and freshly ground black pepper, to taste
For Serving
- Lettuce leaves or whole grain bread
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the chopped cooked rotisserie chicken, apples, pecans, sliced green onions, and chopped dried cranberries. Gently toss to combine all ingredients evenly.
- Prepare the Dressing: In a separate small bowl, whisk together the fat-free plain Greek yogurt, mayonnaise, apple cider vinegar, maple syrup (or honey), minced fresh rosemary, Dijon mustard, and nutmeg (if using). Season the dressing with salt and freshly ground black pepper to your liking.
- Mix Salad and Dressing: Pour the prepared dressing over the chicken mixture in the large bowl. Toss everything thoroughly to coat all the ingredients with the creamy dressing for a balanced flavor.
- Chill and Serve: Store the salad in the refrigerator for up to 2 days to allow flavors to meld. Serve chilled either in crisp lettuce leaves or as a filling for whole grain bread sandwiches.
Notes
- Use a mix of apple varieties for enhanced texture and flavor.
- To toast pecans, simply heat them in a dry skillet over medium heat for 3-5 minutes until fragrant.
- For a vegan alternative, substitute mayonnaise with vegan mayo and Greek yogurt with a plant-based yogurt.
- Adjust sweetness of dressing by modifying the amount of maple syrup or honey.
- This salad keeps well refrigerated but is best consumed within 2 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
