Crunchy chicken and apple salad

Ingredients

• About 300 g (2 cups)cooked chicken
• About 125 g (1 cup)Gala apple
• About 50 g (½ cup)celery
• 30 ml (2 tbsp)spring onions
• About 40 g (¼ cup)raisins
• 80 ml (⅓ cup)light mayonnaise
• 15 ml (1 tbsp)light soured cream
• 15 ml (1 tbsp)lemon juice
• About 1 g (¼ tsp)ground cinnamon
• About 0.5 g (¼ tsp)black pepper

Instructions

1. 1

   Prepare the ingredients

   Cut the cooked chicken into cubes. Dice the apple and celery, then finely 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, soured cream, lemon juice, cinnamon and black pepper.

4. 4

   Dress and chill

   Pour the dressing over the chicken and apple mixture and stir to combine. Refrigerate until cool before serving.

What is chicken and apple salad?

This is a chilled salad of cooked chicken, fresh fruit and vegetables bound with a creamy dressing. Chicken salads are a familiar American-style lunch, and this version brings in apple, raisins and a hint of cinnamon for a sweet-and-savoury mix.

The combination works because the chicken makes a hearty base while the apple and celery add crunch. Lemon juice gives the mild dressing a little lift.

Nutrition and macros by portion

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

The chicken supplies most of the protein, while the apple and raisins contribute carbohydrates. The mayonnaise and soured cream provide most of the fat; serve a portion with extra salad leaves or vegetables to round out the plate.

The key ingredients

Chicken: Use cooked chicken cut into small, even cubes so it mixes easily with the other ingredients. Cold leftovers work well, provided they have been stored safely.

Apple and celery: Dice these into similarly sized pieces for a crisp bite in each forkful. Gala apple brings gentle sweetness, while celery adds a fresher, savoury crunch.

Dressing: Light mayonnaise and soured cream make a creamy coating, with lemon juice, cinnamon and pepper for balance. Raisins add pockets of sweetness.

Getting the texture right

Even pieces: Keep the chicken, apple and celery pieces fairly small and consistent. This helps the dressing cling without overwhelming any one ingredient.

Gentle mixing: Fold the dressing through until the ingredients are coated, rather than stirring vigorously. That helps the apple and chicken keep their shape.

Chilling before serving

Chill: The recipe calls for refrigeration before serving but does not specify a chilling time. Let the salad cool thoroughly, then serve it once it is cold.

Keep it covered while it chills so it does not pick up other fridge aromas. If you are preparing it ahead, add the dressing close to serving for the crispest apple and celery.

Serving ideas

Lunch: Serve the salad on its own, in a sandwich or in a wrap. Crisp lettuce leaves also make handy cups for scooping.

On the side: Pair it with a simple green salad or sliced vegetables for a fresh plate. Add bread or crackers if you would like a more substantial meal.

Balancing the flavours

Sweetness: The apple and raisins provide the sweet notes, while lemon juice adds acidity to keep the creamy dressing from tasting too rich. Taste the dressing before mixing it in, then adjust the balance with the listed ingredients.

Seasoning: Cinnamon is intended as a subtle background flavour. Mix it thoroughly with the dressing so it is distributed evenly.

Recipe notes & tips

• Use chicken that is fully cooked and cooled before cutting it up.
• Dice the apple shortly before mixing to keep it looking fresh.
• Whisk the cinnamon into the dressing well to avoid clumps.
• Add the dressing gradually so the salad is coated to your liking.
• Keep the finished salad covered in the fridge until serving.

Variations

• Add walnuts: Fold in a small handful of chopped walnuts for extra crunch.
• Use another apple: Choose a crisp apple variety if Gala is unavailable.
• Swap the raisins: Use chopped dried cranberries for a tangy-sweet variation.
• Add fresh herbs: Stir through chopped parsley for a fresh, savoury note.
• Serve in lettuce cups: Spoon the chilled salad into sturdy lettuce leaves.

Common mistakes to avoid

• Large chicken chunks: Cut the chicken into small, even cubes so it combines easily.
• Overmixing: Stir gently after adding the dressing to keep the diced ingredients intact.
• Too much dressing at once: Add it gradually and stop when the salad is evenly coated.
• Skipping the chill: Refrigerate the salad before serving, as directed, for a cool finish.
• Uneven seasoning: Whisk the cinnamon and pepper into the dressing before pouring it over the salad.

How to store

Cover and refrigerate leftovers promptly, and eat within 2 days. Stir gently before serving; do not leave the salad at room temperature for an extended period.

Frequently asked questions