Go Back

Apple Harvest Chicken Salad

5 from 1 vote
Print Recipe Pin Recipe
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1 lb grilled chicken breast, chopped into small cubes marinate before grilling to lock in flavor!
  • 6 stalks of celery, finely sliced
  • 16 grapes, quartered I use black, seedless grapes
  • 7 green onions, finely sliced
  • 1 large Honeycrisp apple, finely chopped skin on
  • 1/4 cup fresh dill, finely chopped
  • 12 chives, finely chopped
  • 1/2 cup mix walnuts & pecans, spiced & roasted
  • 1/2 cup mayo I use Chosen Foods Classic Mayo w/ avocado oil
  • 3/4 cup greek yogurt I use Painterland Sister's Plain Greek Yogurt- I LOVE their brand so good
  • 4 tbsp extra virgin olive oil + extra for roasting nuts
  • zest and juice of 1 lemon
  • 2 tbsp champagne citrus vinaigrette could also use champagne, red or white wine vinegar
  • 1 tsp Citrus Rosemary Finishing Salt by Simply Organics could substitute with salt + lemon pepper & a little rosemary or whatever citrus blend you have
  • 2 tsp dried savory seasoning could also use oregano
  • 1 tsp Lakeshore Shallot & Herb blend by The Spice House
  • 2 tsp Great North Maple Garlic by The Spice House + extra for roasting nuts could substitute w/ garlic powder and a little brown sugar
  • 2 tbsp apple maple syrup + extra for roasting nuts could also use regular maple syrup
  • salt and pepper to taste

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. On a baking sheet, drizzle some extra virgin olive oil. Break up your walnuts & pecans into smaller bite-size pieces. Place onto baking sheet and mix with the olive oil to ensure each piece is coated.
  3. Top nuts with a thin layer of salt as well as some Great North Maple Garlic seasoning- if you do not have this, you can drizzle maple syrup on top instead. Give your nuts a good mix through with your hands, then flatten into a single layer.
  4. Roast nuts in the oven for 6-8 minutes or until fragrant and golden brown. Do not let them burn. Take out and set aside to cool.
  5. Chop chicken into cubes or bite size pieces. Place into a large bowl. I marinated my chicken 24 hours ahead of time, grilled it and let it cool prior to chopping.
  6. Wash and dry all produce. Finely slice celery and green onion. Finely chop apple, dill and chives. Quarter grapes. Place everything into the same bowl as the chicken.
  7. In a small bowl or glass jar, add remaining wet ingredients, spices, and the zest/juice of one lemon for your dressing. Whisk together until well combined.
  8. Pour dressing into large bowl and mix thoroughly, ensuring every piece of salad is covered. Store in an air tight container in the fridge for 3-5 days. Top with nuts just prior to serving. Enjoy!