Chicken Apple Crunch Salad

Ingredients

• 280 g (2 cups)cooked chicken
• 125 g (1 cup)Gala apple
• 50 g (½ cup)celery
• 30 ml (2 tbsp)spring onions
• 40 g (¼ cup)raisins
• 80 ml (⅓ cup)light mayonnaise
• 15 ml (1 tbsp)light sour cream
• 15 ml (1 tbsp)lemon juice
• 1.25 g (¼ tsp)ground cinnamon
• 0.5 g (¼ tsp)ground black pepper

Instructions

1. 1

   Prepare the ingredients

   Cut the cooked chicken into cubes. Dice the apple and celery, then chop the spring onions.

2. 2

   Combine the salad

   Put the chicken, apple, celery, spring onions and raisins in a large salad bowl.

3. 3

   Mix the dressing

   Whisk together the mayonnaise, sour cream, lemon juice, cinnamon and black pepper.

4. 4

   Dress and chill

   Pour the dressing over the chicken and apple mixture and toss to coat. Refrigerate until chilled before serving.

What is chicken apple crunch salad?

This is an American-style chicken salad, pairing cooked chicken with fruit, crunchy vegetables and a creamy dressing. Apple and raisins bring sweetness, while celery and spring onions add a fresh, savoury contrast.

This version keeps the preparation simple and uses light mayonnaise and sour cream for its dressing. Cinnamon gives it a warm note without overpowering the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 16g protein, 12g carbs, 6g fat.

The chicken provides most of the protein, while the apple and raisins contribute carbohydrates. Mayonnaise and sour cream supply most of the fat; serve a portion with extra vegetables or leafy salad for a more balanced plate.

The ingredients that make it work

Chicken: Use cooked chicken cut into bite-sized cubes so it is easy to mix and serve. Chilled leftover chicken is convenient here.

Apple and celery: These provide the crisp texture behind the salad’s name. Dice them to a similar size for an even mix.

Raisins and spring onions: Raisins add little pockets of sweetness, while spring onions keep the flavour savoury and fresh.

Getting the dressing right

Whisk the mayonnaise, sour cream and lemon juice until smooth before adding the cinnamon and pepper. This helps distribute the seasoning throughout the dressing.

Pour the dressing over the salad and toss gently, stopping once the chicken and fruit are coated. Mixing too vigorously can break up the apple pieces.

Keeping the crunch

Cut the apple and celery shortly before assembling the salad for their freshest texture. Keep the pieces small enough to combine easily, but not so fine that they lose their crunch.

Chilling lets the flavours mingle, but the salad is best served cold rather than left out for an extended period.

Serving ideas

Serve the salad on its own, spoon it into a sandwich or wrap, or pile it onto crisp lettuce leaves. Toast or crackers make a simple accompaniment.

For a more substantial meal, pair it with a green salad or a bowl of vegetable soup.

A quick make-ahead lunch

The recipe takes about 5 minutes to assemble when the chicken is already cooked. Allow extra time if you need to cook and cool chicken first.

You can prepare the salad ahead and refrigerate it, though the apple and celery are at their crispest soon after assembly.

Recipe notes & tips

• Use fully cooled cooked chicken so the dressing stays thick and creamy.
• Dice the apple and celery to a similar size for an even bite.
• Whisk the dressing smooth before adding it to the salad.
• Fold the dressing through gently to keep the apple pieces intact.
• Chill the salad before serving for a refreshing texture.

Variations

• Add walnuts: Stir in chopped walnuts just before serving for extra crunch.
• Swap the apple: Use another crisp eating apple in place of the Gala.
• Use fresh grapes: Halve them and use instead of raisins for a juicier sweetness.
• Add fresh herbs: Mix in chopped parsley for a fresh, savoury note.
• Serve in lettuce cups: Spoon the chilled salad into crisp lettuce leaves.

Common mistakes to avoid

• Warm chicken: It can loosen the dressing; cool the chicken before mixing.
• Large chunks: They make the salad awkward to eat; cut the ingredients into bite-sized pieces.
• Overmixing: It can crush the apple; toss gently until just coated.
• Too much dressing at once: The salad can become heavy; add it gradually and stop when coated.
• Skipping the chill: The flavours are less settled; refrigerate before serving.

How to store

Store in a covered container in the refrigerator and eat within 2 days. Serve chilled; this salad does not need reheating.

Frequently asked questions