Dinner

Chicken Salad With Apples Recipe

BySana Jeannette April 3, 2026April 3, 2026

Introduction

This Chicken Salad with Apples is a fresh and flavorful twist on a classic favorite. Combining tender chicken with crisp apples, crunchy almonds, and a tangy honey-mustard dressing, it’s perfect for a quick lunch or light dinner.

Three small open-faced appetizers sit on a round wooden board with a white marbled texture underneath. Each appetizer has a base layer of a circular apple slice with red and yellow skin. On top of the apple is a layer of fresh green microgreens, adding texture and color. The main layer is a generous scoop of creamy chicken salad mixed with chopped celery, dark dried cranberries, and small bits of red bell pepper, creating a mix of white, dark purple, green, and red colors. The background shows a blurred green apple and a red apple, while some dried cranberries are scattered near the edge of the board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups diced cooked chicken (rotisserie preferred)
1/2 cup sliced almonds

1/3 cup dried cranberries (or dried tart cherries)
1 cup finely diced apples (Honeycrisp preferred)

1/3 cup thinly sliced green onions (optional)
1/3 cup mayo

3 tablespoons sour cream (light works great)
1 1/2 tablespoons honey
1 1/2 tablespoons apple cider vinegar

1 1/2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Step 1: Make the dressing by whisking together the mayo, sour cream, honey, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl until smooth.
Step 2: In a large bowl, combine the diced chicken, sliced almonds, dried cranberries, diced apples, and green onions if using.
Step 3: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

Step 4: Taste the salad and adjust seasoning to your liking, adding more salt, pepper, or honey if desired.
Step 5: Serve the chicken salad chilled or at room temperature. It’s great on sandwiches, over lettuce boats, with crackers, or spooned onto sliced apples.

Tips & Variations

For extra crunch, toast the almonds lightly before adding them to the salad.

Try swapping dried cranberries for chopped dried apricots or cherries for a different fruity note.
If you prefer a lighter dressing, substitute Greek yogurt for the sour cream.
Use Granny Smith apples if you like a tarter bite, or Gala for a sweeter flavor.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be gently stirred and served chilled after refrigeration. Avoid freezing as the apples and mayo-based dressing may not hold texture well.

How to Serve

A sandwich cut in half and stacked, held together by a skewer with a looped top, sits on a white plate. The sandwich has three layers of brown whole grain bread with a rough texture. Between the bread layers, there is a thick filling made of creamy white chicken salad mixed with small chunks of light yellow apple, red dried cranberries, and green celery pieces. Below the chicken salad, there are fresh dark green leafy spinach leaves creating a crisp layer. The sandwich rests on a white marbled surface with scattered red dried cranberries and light brown almond slices nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it up to a day in advance. Keep it refrigerated and stir well before serving to redistribute the dressing.

What can I serve with chicken salad like this?

This salad pairs well with crackers, fresh bread, or as a filling in sandwiches. Serving it on lettuce leaves or apple slices adds an extra refreshing crunch.