Chicken Salad Recipe

Prepare chicken

If you don't have cooked chicken, poach or roast 2 medium boneless skinless chicken breasts (about 1 to 1 1/4 lb raw) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into roughly 1/2-inch pieces to yield about 3 cups.

Core and dice the apple into 1/2-inch pieces. To prevent browning, toss the diced apple with the lemon juice listed in the dressing step as you combine the dressing, or submerge in a little cold water with a squeeze of lemon for up to 10 minutes, then drain well.

Thinly slice the celery, halve the grapes if using, finely mince the red onion, and roughly chop the toasted nuts.

In a large mixing bowl combine the diced chicken, diced apples, celery, grapes (if using), minced red onion, chopped nuts and chopped parsley. Gently toss to distribute ingredients.

In a separate small bowl or jar whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey and fresh lemon juice until smooth.

Season the dressing with salt, black pepper and celery seed (if using). Taste and adjust: add more honey for sweetness, more vinegar/lemon for brightness, or a pinch more salt to bring out flavors.

Pour about three-quarters of the dressing over the salad mixture and gently fold until everything is evenly coated. Reserve remaining dressing to serve on the side or to adjust consistency—add more if you prefer a creamier salad.

Cover and chill the salad for at least 30 minutes to let flavors meld. If making ahead, store in the refrigerator up to 2 days (toss nuts in just before serving if you want them extra crunchy).

When ready to serve, taste and adjust seasoning (salt, pepper, or a little more lemon). Serve over mixed salad greens or as a sandwich/filling. Garnish with extra chopped nuts or parsley if desired.