Apple Chicken Salad

Apple chicken salad is really the old favorite Waldorf Salad with a few refinements. The real secret of this salad is to be a little different by using both red and green apples. This gives a different taste and texture. I also add some toasted pine nuts to give a little crunch. Submitted by David McCarthy, Australia


  • 2 cups diced boneless, skinless chicken breast
  • olive oil
  • 2 cups diced apples (red and green)
  • 1/2 cup chopped walnuts
  • 1/4 cup toasted pine nuts
  • 1/2 cup chopped celery
  • 1/2 cup mayonnaise
  • 4 Tbsp honey
  • 3 Tbsp Dijon mustard
  • Pinch of rosemary


Cook the diced chicken in 1 Tbsp of olive oil in a skillet. Let cool.

In a big bowl, combine cooled chicken, apples, walnuts, and celery.

In a small bowl, combine the mayonnaise, honey, mustard, and rosemary.

Fold the mayonnaise mixture into the chicken mixture and serve chilled over a red lettuce leaf.

A tip for toasting pine nuts is to place them in a pre-heated fry-pan without any oil and toss them a few time over high heat.


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