Chicken Salad with Apples

A bowl of chicken salad with chopped vegetables and herbs, garnished with fresh greens, sits on a marble surface with a spoon in the bowl.

5 from 3 votes

This Chicken Salad with Apples is one of my favorite way to use leftover rotisserie chicken. It’s creamy, bright with lemon, and has the best sweet crunch from apples and cranberries.

Prep Time10

Rest Time15

Total Time25

Course: Lunch, Salad

Cuisine: American

Keyword: chicken salad with apples

Servings: servings

Calories: 174kcal

Author: Lena Gladstone

Equipment

Ingredients

2 breasts rotisserie chicken finely shredded or chopped
½ cup mayonnaise or more to taste
1 tablespoon Dijon mustard or more to taste
½ lemon juiced
2 tablespoons fresh tarragon finely chopped (or ½ teaspoon dried)
1 teaspoon kosher salt or more to taste
1 small apple finely diced (Honeycrisp or Fuji)
2 stalks celery finely diced
⅓ cup dried cranberries roughly chopped

Instructions

Remove skin and bones from the rotisserie chicken and chop or shred into bite-size pieces.
In a large bowl, whisk together the mayonnaise, mustard, lemon juice, tarragon, salt.
Into the bowl with the dressing, add the shredded chicken, diced apples, cranberries, and diced celery. Gently toss to coat evenly.
Refrigerate for at least 30 minutes to allow the flavors to meld.
Great on sandwiches, in wraps, or over mixed greens.

Notes

Use rotisserie chicken for convenience. Remove the skin and bones, then shred or chop the meat into small, even pieces.
Whisk the dressing ingredients first so the flavors blend evenly before adding the rest of the ingredients.
Fresh tarragon adds a distinct flavor. If using dried tarragon, reduce the amount to ½ teaspoon.
Choose a crisp, sweet apple like Honeycrisp or Fuji to add freshness and crunch.
Chill the salad for at least 30 minutes before serving to allow the flavors to come together.
Adjust the amount of mayonnaise, mustard, and salt to suit your taste.
Serve the chicken salad in sandwiches, wraps, lettuce cups, or over a bed of greens.
For extra texture or flavor, try adding 2 tablespoons of chopped walnuts or pecans.
You can also mix in 1 minced shallot or a pinch of garlic powder for a bit of sharpness.
To lighten the dressing, substitute some of the mayonnaise with plain Greek yogurt.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.

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