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Chicken Salad with Apples
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Ingredients
0 of 10 gathered
Step by step
Method
4 steps
- 1
Chop the cooked chicken and apple into small, fork-friendly pieces. Finely dice the red onion so it blends into each bite, then put everything in a large bowl with the dried cranberries.
- 2
Whisk the mayonnaise, yogurt, Dijon, red wine vinegar, salt, and pepper in a small bowl until smooth. The dressing should taste bright and lightly tangy before it goes on the chicken.
- 3
Pour the dressing over the chicken mixture and fold gently until the apples and cranberries are coated. Stop stirring once the salad comes together so the apples stay crisp.
- 4
Chill for at least 20 minutes, then taste for salt and pepper. Serve in sandwiches, lettuce cups, or over greens; the salad keeps well covered in the refrigerator for about 3 days.