Ingredients
Chicken Salad Ingredients
- 1 1/2 cups cooked chicken, cubed
- 1 green onion, finely chopped
- 2 celery stalks, finely chopped
- 1 dill pickle spear or 2 small kosher dill gherkins, chopped
- 1 Honeycrisp apple, chopped (about 1 cup)
- 5 pitted Medjool dates, diced
- 1/3 cup chopped pecans
Dressing Ingredients
- 1/2 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Combine Ingredients: Place the cooked chicken, green onion, celery, chopped dill pickle or gherkins, Honeycrisp apple, diced Medjool dates, and chopped pecans into a large mixing bowl.
- Prepare Dressing: In a separate bowl, whisk together the plain Greek yogurt, olive oil, optional lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and well combined.
- Mix Salad: Pour the dressing over the chicken mixture and gently mix well to evenly coat all ingredients with the creamy dressing.
- Serve: Serve the Apple Harvest Chicken Salad immediately on a croissant or on apple slices for a fresh and tasty meal or snack. Enjoy!
Notes
- Using Honeycrisp apples adds a sweet and crisp texture perfect for this salad, but other firm apples like Fuji or Granny Smith can be used.
- For a nuttier flavor, toast the pecans lightly before chopping.
- The dates add natural sweetness; if unavailable, dried apricots or raisins are good substitutes.
- If you prefer less garlic, reduce to 1 teaspoon minced garlic.
- This salad can be made ahead and stored covered in the refrigerator for up to 2 days.
- Serving on apple slices adds a fresh, fruity crunch and is a great gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
