I make this Chicken Salad with Green Apple on a weekly basis, and it’s one of my favorite quick but filling and satisfying lunches.
What makes it come together in just minutes is using the meat off a chicken I’ve roasted up during my weekly cook-up. I just strip some of the meat off the chicken, chop it up, toss it with some crunchy veggies – and in this case, some green apple for a hint of sweetness – and mix in a bit of homemade mayo for a creamy texture.
Though this recipe serves one, it’s easy to scale it up and make a big batch for the week ahead.
The key is to use veggies that provide a textural contrast to the soft chicken. One of my favorite variations of this is to use red cabbage, carrots, and tender sugar snap peas as the base. Sometimes instead of using lemon juice as the acidic component, I’ll substitute white wine vinegar or apple cider vinegar. Once you know how to treat this recipe as a template, the world becomes your oyster. The combinations are virtually endless!
- 6 oz cooked chicken breast, shredded or diced
- 1 celery stalk, chopped
- 1/2 carrot, cut into matchsticks
- 1/2 green apple, cored and chopped
- 2 large kale or collard leaves, stem removed and sliced
- Large handful fresh parsley, chopped finely
- 1-1/2 tbsp homemade mayo
- Juice of a lemon
- Sea salt and black pepper to taste
Combine all the ingredients in a large bowl. Mix until the mayo coats everything evenly. Adjust the seasonings with salt and pepper.
Pin this Chicken Salad with Green Apple Recipe for later!