This apple walnut chicken salad is a refreshing, satisfying dish that brings together tender chicken, crisp apples, and crunchy toasted walnuts in a creamy, tangy dressing. The mix of sweet, nutty, and savory flavors makes it ideal for quick lunches, light dinners, or meal prep. It’s naturally gluten-free and ready in minutes with simple ingredients.
The contrast in texture is part of what makes this salad special: crisp apple pieces, toasty walnuts, crunchy celery, and tender chicken coated in a creamy, slightly tangy dressing. It’s an excellent way to use leftover or rotisserie chicken and is versatile enough to serve as a sandwich filling, in a wrap, over salad greens, or on its own.
It stores well in the refrigerator for a few days, and the flavors improve after chilling, making it a convenient option for busy schedules. If you enjoy classic chicken salad but want more crunch and natural sweetness, this apple walnut chicken salad is a delicious alternative.
What’s To Love
- This chicken apple and walnut salad offers a balanced mix of sweet, nutty, and tangy flavors that’s hard to resist.
- Quick and easy to make — ready in about 15 minutes with pantry-friendly ingredients.
- Great for meal prep — the salad holds up well and tastes even better after resting in the fridge.
- Versatile for sandwiches, wraps, or served over greens to reduce carbs.
Ingredient Notes
Scroll to the recipe section below for exact quantities. A few notes on key ingredients:
- Chicken – Rotisserie, grilled, or poached chicken all work well. Freshly cooked chicken has the best texture, but canned chicken can be used in a pinch.
- Apples – Fuji apples are a favorite for their crispness and mild sweetness. Honeycrisp, Gala, or Granny Smith are also good choices; if using a tart apple like Granny Smith, reduce the vinegar slightly to balance acidity.
- Walnuts – Toasting walnuts in a dry pan for a few minutes deepens their flavor and adds crunch. Pecans, almonds, or cashews can be substituted if preferred.
- Sour cream – Adds tang and creaminess. Greek yogurt is a swap for a lighter dressing. If you only use mayonnaise, add a touch more vinegar or lemon juice to introduce acidity.
- Apple cider vinegar – Provides a subtle fruity tang; lemon juice or distilled white vinegar can be used instead.
How to Make It
Preparing this apple walnut chicken salad is straightforward. Follow these steps:
Step 1: Whisk the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, salt, and black pepper in a small bowl until smooth.
Step 2: Dice or shred the cooked chicken. Chop the apple and walnuts, and finely dice the celery and red onion. Add everything to a large bowl.
Step 3: Pour the dressing over the salad ingredients and gently toss until evenly coated.
Step 4: Chill the salad for at least 30 minutes to let the flavors meld. Serve chilled.
Tips for Success
- Toast the walnuts for extra depth—5 to 7 minutes in a dry skillet or a short bake at 350 °F until fragrant.
- Dice apples right before serving to prevent browning; toss them with a little lemon juice if preparing ahead.
- Chill the salad at least 30 minutes so flavors blend.
- Mix gently to preserve the apples’ and nuts’ crunch.
How to Make Ahead and Store
This salad is excellent for make-ahead meals and keeps well in the fridge for up to three days. A few storage tips:
- Add apples and walnuts just before serving if you want to preserve maximum crunch.
- Store in an airtight container in the refrigerator for up to 3 days. Do not freeze — freezing will separate the dressing and change the texture.
Serving Suggestions
Here are several delicious ways to enjoy this apple walnut chicken salad:
How to serve chicken salad
- As a sandwich – tuck it into whole-grain bread or a buttery croissant for a hearty lunch.
- Lettuce wraps – spoon into romaine or butter lettuce for a lighter, low-carb option.
- On a salad – serve over mixed greens with an extra drizzle of dressing for a fresh main course.
- With crackers – enjoy as a dip with crackers or pita chips for a tasty snack.
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Apple Walnut Chicken Salad
Ingredients
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 1/2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
Salad:
- 2/3 cup walnuts roughly chopped
- 3 cups cooked chicken diced or shredded
- 1/2 cup celery diced
- 1/3 cup red onion or green onion or white onion, diced
- 1 1/4 cups diced apple about 1 medium Fuji
Instructions
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Toast chopped walnuts in a dry skillet over medium heat for 5–7 minutes, stirring occasionally, until golden and fragrant. Alternatively, spread walnuts on a baking sheet and toast at 350 °F (175 °C) for 5–10 minutes. Allow to cool.
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Whisk together mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, salt, and cracked black pepper until smooth.
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In a large bowl, combine the cooked chicken, cooled walnuts, diced celery, diced onion, and diced apple. Stir in the dressing until everything is evenly coated.
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Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
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Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Notes
- If using only mayonnaise for the dressing, add extra vinegar or lemon juice to brighten the flavor.
- Swap walnuts for pecans, cashews, or almonds if desired.
- Fuji apples work great, but Honeycrisp, Gala, or Granny Smith are also good options. If using tart varieties, reduce the vinegar slightly.
- Keeping the apple skin adds color and fiber; peel if you prefer a smoother texture.
- Nutritional information applies to the salad itself, not to any bread or croissant you serve it with.