This post may contain affiliate links. Please read our disclosure policy.
This Creamy Chicken Apple Salad has tons of fresh ingredients, like apples, grapes, celery and green onions. Toasted almonds give a nice crunch, and the creamy Greek Yogurt dressing is sweet and tangy. It’s a healthy, light and fresh meal for lunch or dinner!
Why I Love This Chicken Apple Salad Recipe
- It’s versatile – Serve this salad any way you want. It’s great in lettuce cups, wrapped in tortillas or between sandwiched in a toasted croissant. Or, eat it straight out of the bowl!
- It’s full of fresh ingredients – Fresh apples and grapes, celery and green onions, and a fresh homemade dressing make this salad something you can feel good about eating.
- Creamy and delicious – The dressing is super creamy, made with Greek yogurt, sour cream and mayo.
recipe walk-through
Ingredient Notes
The best part about this chicken apple salad is that you can customize it to your own taste. The recipe is merely a guideline… Don’t like Greek yogurt? Use all sour cream. If you want to keep it healthier, leave out the mayo and sour cream and just use all Greek Yogurt.
You could add a little balsamic or apple cider vinegar instead of lemon juice, and if you don’t want the sweetness, leave out the honey. The key is to kind of taste as you go, so you can decide on just the right level of sweetness or acidity.
Here are a few notes about the main ingredients:
- Chicken – Cook a pound of chicken breast using whatever method you like. Or, use the breasts from a rotisserie chicken. Here are a few cooking options: Easy Crockpot Shredded Chicken, Poached Chicken, Oven Baked Chicken Breasts.
- Apples – Use your favorite. I think the best apples for this chicken salad are crisp and tart, like honeycrisp or gala.
- Grapes – I used red grapes because they are my favorite, but you could use green or a combination of both.
How to Make Chicken Apple Salad
You can customize the salad using ingredients you prefer. If almonds aren’t your thing, you could swap them out for walnuts or pecans. Experiment with different kinds of fruit, like strawberries or melon.
- Mix the dressing: Whisk together Greek yogurt, sour cream, mayo, honey, and lemon juice. Give it a taste, then add salt and pepper. Play around with it, adding more of the things you like, until you absolutely love the flavor.
- Make the salad. Toss together chicken, apples, grapes, celery, green onions, almonds, cranberries, and fresh minced parsley.
- Add the dressing to the salad. Pour the dressing over the mixed salad and gently fold it in until the ingredients are well coated.
Storage Tips
Storage and Make Ahead Instructions
Storing: Keep the salad in an airtight container. It will remain fresh for a few days. Just give it a quick stir before serving.
Make Ahead: This salad will keep in the fridge for a few days, but I don’t recommend making it more than a day in advance. The dressing can be made a few days in advance and kept in an airtight jar.
Recipe Tips
- Cut apples and chicken into relatively small bite sized pieces that are roughly the same size as the grape halves.
- Feel free to customize the salad however you like.
More Chicken Salad Recipes
- Buffalo Chicken Pasta Salad
- Caprese Chicken Salad
- Creamy Chicken Cobb Pasta Salad
- Chicken Fajita Salad
- Chicken Salad Sandwich
- Chicken Pesto Pasta Salad
Chicken Apple Salad
Ingredients
Dressing
- 6 ounces Plain Greek Yogurt
- 1/4 cup Sour cream
- 2 tablespoons Mayonnaise
- 2 tablespoons Honey
- 1/2 Lemon juiced
- Salt & pepper
Salad
- 1 pound Boneless skinless chicken breast diced
- 1 cup Sliced red grapes
- 1 cup Diced apple Honeycrisp or Gala
- 2 Celery stalks sliced
- 2 Green onions sliced
- 1/2 cup Slivered almonds
- 1/2 cup Dried cranberries
- 2 tablespoons Fresh parsley roughly chopped
Instructions
- Mix dressing ingredients together in a small bowl. Add a pinch of salt and pepper. Taste and adjust ingredients to your liking. Set aside.
- In a large bowl, combine salad ingredients. (I like my almonds toasted – to do so, spread out on a cookie sheet and bake in a 400 degree oven for five minutes, until golden).
- Add desired amount of dressing to the salad (you can refrigerate any that you don’t use) and stir to until the salad is completely coated. Taste and add more salt if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
We just tried your recipe for the first time today. Wow! The salad turned out fantastic! A delicious recipe!
Thank you Chuck! Thanks for stopping by to share.
Just made this. Substituted pecans for almonds and doubled the dressing. It’s so tasty! Will be making again!
Love the feedback Deb! Thanks for stopping by.
Made this today! Followed the recipe to a T in terms of measurements. Instead of table salt, I used pink Himalayan salt. And for honey, I used blossom honey instead of the usual clover honey. I also used red delicious apples. So delicious!!
Awesome!