chicken salad

Chicken salad is a family favorite and a go-to for when I am hosting. It’s not only pretty plated up, it’s light, refreshing and healthy.  It is even better if made ahead for the flavors to combine so it’s a win-win on all accounts.

Serves: 8 guests


cutting board

sharp chef’s knive

mixing bowl


serving bowl


1 whole roasted chicken (linked recipe)

4 medium crisp apples – chopped into bite size pieces – green or red for color

2-3 bunches of grapes – sliced – green or red for color

1 medium red onion – finely chopped

3 celery stalks – chopped in to bite size pieces

1/8 – 1/4 cup almonds or walnuts or cashews – chopped or sliced

2 tsp of fresh ginger

For the dressing:

1/2 cup plain or greek yogurt

1/2 cup light mayonnaise (all yogurt could be substituted)

1 tsp fresh ginger finely chopped

1 star anise pod

1 tsp honey

1 tsp paprika

1 tsp fresh cracked sea salt

1 tsp fresh cracked black pepper

1-3 TBSP curry paste

For the chicken salad:

First whisk together all the ingredients for the sauce. Taste test to make sure the spices are as you like. Add a little of this or that until you reach your preferred taste. Refrigerate while you make the chicken salad.

Chop or pull the chicken in to edible pieces, place in your mixing bowl. Stir in chopped apples, grapes, celery, and onion. Add almonds and green onion if you like.

Pour refrigerated sauce and mix until completely combined.

Refrigerate covered for at least 3 hours before serving for the flavors to combine, or over night (in an airtight container).

Note: if I am using red apples, I use green grapes. If I am using green apples, I use red grapes. This just adds a touch to the visual appeal.

Pair with:

croissants – we buy ours fresh from the local open bakery

homemade chips (linked recipe)



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