Chicken 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
Scale
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
Find it online: https://kitchenbyclara.com/chicken-salad-with-apples-recipe/
