Chicken Salad with Apples Recipe
Introduction
This chicken salad blends rotisserie chicken with crisp apples, tart cranberries, and a bright tarragon mayo. It’s creamy, refreshing, and perfect for sandwiches, wraps, or a quick salad on busy days.
Ingredients
- 2 breasts rotisserie chicken (finely shredded or chopped)
- ½ cup mayonnaise (or more to taste)
- 1 tablespoon Dijon mustard (or more to taste)
- ½ lemon (juiced)
- 2 tablespoons fresh tarragon (finely chopped or ½ teaspoon dried)
- 1 teaspoon kosher salt (or more to taste)
- 1 small apple (finely diced, Honeycrisp or Fuji)
- 2 stalks celery (finely diced)
- ⅓ cup dried cranberries (roughly chopped)
Instructions
- Step 1: Remove skin and bones from the rotisserie chicken and chop or shred into bite-size pieces.
- Step 2: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, tarragon, and salt until smooth.
- Step 3: Add the shredded chicken, diced apples, celery, and cranberries to the dressing. Gently toss to coat evenly.
- Step 4: Refrigerate for at least 30 minutes to let the flavors meld and the salad chill.
- Step 5: Serve on sandwiches, in wraps, or over mixed greens for a light, satisfying meal.
Tips & Variations
- For extra zing, add a squeeze of lemon at the end or a pinch of black pepper.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Flavors deepen as it chills, and it can be used straight from the fridge on sandwiches or over greens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cooked chicken instead of rotisserie?
Yes. Use cooked chicken simply shredded, and adjust salt if needed since rotisserie chicken may be seasoned.
Can I make this dairy-free?
Yes. Substitute a dairy-free mayonnaise in the same amount; the dressing will still have a bright, creamy texture.
PrintChicken Salad with Apples Recipe
A bright, creamy chicken salad folded with crisp apples, tart cranberries, and herby tarragon. This no-cook dish uses shredded rotisserie chicken to come together quickly for sandwiches, wraps, or a hearty greens topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dressing
- ½ cup mayonnaise (or more to taste)
- 1 tablespoon Dijon mustard (or more to taste)
- ½ lemon, juiced
- 2 tablespoons fresh tarragon, finely chopped (or ½ teaspoon dried)
- 1 teaspoon kosher salt (or more to taste)
Chicken Salad
- 2 breasts rotisserie chicken, finely shredded or chopped
- 1 small apple, finely diced (Honeycrisp or Fuji)
- 2 stalks celery, finely diced
- ⅓ cup dried cranberries, roughly chopped
Instructions
- Prep Chicken: Remove skin and bones from the rotisserie chicken and chop or shred into bite-size pieces.
- Mix Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, tarragon, and salt.
- Combine: Add the shredded chicken, diced apples, cranberries, and diced celery to the dressing. Gently toss to coat evenly.
- Chill: Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Great on sandwiches, in wraps, or over mixed greens.
Notes
- Adjust mayo to desired creaminess; add a splash of lemon juice for extra brightness.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Can be prepared a day ahead; keep chilled in an airtight container.
Keywords: chicken salad, apples, mayo, tarragon, cranberries, no-cook, quick lunch
