Dinner

Chicken Salad With Apples Recipe

BySimon Carel January 20, 2026January 20, 2026

Introduction

This chicken salad with apples is a delightful mix of savory and sweet flavors, perfect for a light lunch or snack. With crunchy almonds, tart dried cranberries, and a creamy honey-mustard dressing, it’s an easy recipe that brings fresh and comforting tastes together.

A close-up side view of a sandwich cut in half and stacked, held together with a thin wooden skewer; it has three layers of brown whole grain bread. The bottom and middle layers contain a creamy chicken salad mixed with small chunks of green celery, light yellow apple pieces, and dark red dried cranberries, creating a textured, chunky filling. Fresh green leafy spinach is placed between the chicken salad and bread in the first and second layers, adding a fresh, vibrant contrast. The sandwich sits on a plain white plate, all on a white marbled surface, with a few dried cranberries and almond slices scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups diced cooked chicken (rotisserie preferred)
1/2 cup sliced almonds
1/3 cup dried cranberries (or dried tart cherries)
1 cup finely diced apples (Honeycrisp preferred)
1/3 cup thinly sliced green onions (optional)
1/3 cup mayonnaise
3 tablespoons sour cream (light works great)
1 1/2 tablespoons honey
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Step 1: In a small bowl, whisk together the mayonnaise, sour cream, honey, apple cider vinegar, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
Step 2: In a large bowl, combine the diced chicken, sliced almonds, dried cranberries, diced apples, and green onions if using.
Step 3: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Taste and adjust seasoning if needed.
Step 4: Serve the chicken salad chilled or at room temperature. It works wonderfully in sandwiches, on crisp lettuce leaves, with crackers, or atop sliced apples for added crunch.

Tips & Variations

For a nut-free version, substitute the almonds with toasted pumpkin seeds or omit entirely.
Use tart apples like Granny Smith if you prefer a sharper contrast to the sweetness of the dressing.
Adding chopped celery can introduce extra crunch and freshness to the salad.
Make it ahead and chill for an hour to let flavors meld, but add apples just before serving to prevent browning.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, add any fresh apples or nuts just before serving if possible. If refrigerated for longer than a day, the salad may benefit from a gentle stir before serving.

How to Serve

The image shows a sandwich cut in half and stacked, held together by a toothpick on top. It has three main layers: two slices of brown multigrain bread on the top and bottom with visible seeds and a rough texture, the middle layer is a creamy chicken salad mixed with small pieces of green celery, white apple chunks, and dark red dried cranberries, and fresh green spinach leaves are layered between the bread and chicken salad. The sandwich is placed on a white plate, set on a white marbled surface with some sliced almonds and dried cranberries scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken instead of rotisserie?

Yes, cooked leftover chicken works perfectly. Just dice it into bite-sized pieces to match the texture throughout the salad.

How can I keep the apples from browning?

Toss the diced apples in a little lemon juice before adding to the salad or add them right before serving. This helps prevent discoloration and keeps the apples fresh.