Description
Light, refreshing chicken salad served atop crisp apple slices—perfect for a healthy lunch, snack, or elegant appetizer.
Ingredients
Units
Scale
- 2 cups cooked chicken (rotisserie or poached), diced or shredded
- 1/2 cup mayonnaise (or Greek yogurt for lighter option)
- 1/4 cup plain Greek yogurt (optional, for creaminess)
- 1/2 cup dried cranberries
- 1/4 cup chopped celery
- 2 tbsp chopped green onions or red onion
- 1 tsp Dijon mustard
- 1/2 tsp lemon juice (freshly squeezed)
- Salt and pepper, to taste
- 1 large apple (Granny Smith, Honeycrisp, or Fuji), thinly sliced
- Optional garnish: chopped fresh parsley or walnuts
Instructions
- In a medium bowl, combine mayonnaise (and Greek yogurt, if using), Dijon mustard, lemon juice, salt, and pepper.
- Fold in the cooked chicken, dried cranberries, celery, and green onion until evenly coated.
- Taste and adjust seasoning—add more salt, pepper, or lemon juice as desired.
- Arrange the apple slices on a platter or individual plates, overlapping slightly.
- Top each slice (or clusters of slices) with spoonfuls of the cranberry chicken salad.
- Garnish with chopped parsley or walnuts, if using.
- Serve immediately for best texture—if prepping ahead, toss apple slices with a bit of lemon juice to prevent browning and store chicken salad separately until ready to assemble.
Notes
- Use Greek yogurt instead of mayonnaise to reduce fat and calories.
- Customize with add-ins like chopped pecans, sliced grapes, or sunflower seeds.
- Choose your favorite apple variety for sweetness or tartness balance.
- Leftover chicken salad keeps for up to 3 days refrigerated (store apples separately).
Nutrition
- Serving Size: about ½ cup chicken salad + 4‑6 apple slices
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg