Apple Celery Walnut Chicken Salad

Crisp apples and celery meet tender chicken in this American lunch classic, a cousin of the beloved Waldorf salad. Greek yogurt and Dijon lighten the dressing while walnuts add buttery crunch for easy meal-prep bowls.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 340 cal
• 32g protein
• 16g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 pound cooked chicken breast
• 2 medium crisp apples (Gala or Pink Lady)
• 3 celery stalks
• 2/3 cup walnut halves
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon celery seed
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• for serving butter lettuce leaves or whole-grain bread

Instructions

1. 1If starting from raw chicken, poach or roast boneless breasts until the internal temperature reaches 165°F, then cool completely. Dice the cooked chicken into neat 1/2-inch pieces and place in a large bowl.
2. 2Core the apples and cut into small dice, the same size as the chicken. Immediately toss the apple dice with half the lemon juice to keep them bright.
3. 3Wash the celery, trim the ends, and slice into thin half-moons. Add the celery and lemon-dressed apples to the chicken.
4. 4Toast the walnut halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant and lightly browned. Cool slightly, then chop roughly and add most of them to the bowl.
5. 5In a separate small bowl whisk together the Greek yogurt, mayonnaise, Dijon mustard, remaining lemon juice, fresh thyme, celery seed, salt, and black pepper until smooth and creamy.
6. 6Pour the dressing over the chicken-apple mixture. Fold gently with a spatula until every piece is evenly coated without crushing the fruit.
7. 7Stir in the chopped parsley. Taste and adjust salt, pepper, or lemon as needed.
8. 8Cover and chill for at least 15 minutes so the flavors marry; the salad can be made up to a day ahead for meal-prep lunches.
9. 9To serve, spoon the salad into butter lettuce cups for a light plate or pile onto toasted whole-grain bread for a heartier sandwich.
10. 10Sprinkle the remaining toasted walnuts over the top just before eating for extra crunch.
11. 11Pack individual portions in airtight containers with lettuce or bread on the side for work-friendly lunches that stay crisp.