Description

Creamy Apple Walnut Chicken Salad takes me straight back to Austin weekends when I’d raid the farmers’ market for crisp apples and fragrant herbs, then hurry home to toss together a big bowl of creamy chicken salad for friends on the patio. Creamy Apple Walnut Chicken Salad reminds me of kneading bread with Mom, sneaking bites of salsa, and learning how contrasting textures make every bite pop—tender chicken, crunchy walnuts, snappy celery, and juicy grapes. I love how Creamy Apple Walnut Chicken Salad balances tangy yogurt or mayo with sweet apples and a hint of Dijon for bold, feel-good flavor.

Ingredients

Scale

3 cups cooked chicken, shredded or diced

2/3 cup toasted walnuts

1 medium crisp apple, diced

1/2 cup celery, chopped

1/3 cup red onion, minced

1 cup grapes, halved (optional)

1/2 cup mayonnaise

1/4 cup Greek yogurt

1–2 tbsp apple cider vinegar or lemon juice

1 tsp Dijon mustard

1/2 tsp honey

Salt and black pepper to taste

Fresh herbs (parsley, dill, or tarragon)

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Instructions

1. Poach or shred 3 cups cooked chicken; cool completely.

2. Toast 2/3 cup walnuts in a dry skillet over medium heat, stirring until fragrant; cool.

3. Whisk 1/2 cup mayo, 1/4 cup Greek yogurt, 1–2 tbsp apple cider vinegar or lemon juice, 1 tsp Dijon, 1/2 tsp honey, 1/2 tsp salt, and black pepper until silky.

4. Dice apple, chop celery, mince red onion; optionally halve grapes.

5. Fold chicken, walnuts, apples, celery, onion, and optional grapes with dressing until evenly coated; chill 30 minutes.

Notes

Use cold, fully cooled chicken; warm pieces thin the dressing.

Choose Honeycrisp, Pink Lady, or Fuji apples.

Season in layers: chicken, dressing, and finish after mixing.

Toast nuts for flavor and crispness.

Add acid to taste; vinegar or lemon keeps apples from browning.