Apple and Walnut Chicken Salad
Cuisine: American
Author: Kitchens
  • 3 whole chicken breasts (about 1 pounds each)
  • 2 tart green apples; cored, peeled, and cut into 1/2" slices
  • 2 Tablespoons fresh lemon juice
  • 2/3 Cup chopped pitted dates
  • 1 Cup finely chopped celery; (use inner stalks)
  • salt, to taste
  • black pepper, freshly ground, to taste
  • 1/2 Cup chopped toasted walnuts
Poaching Liquid:
  • 4 Cups A Basic Chicken Stock; * see note
  • 1 celery stalk
  • 1 parsley sprig
  • 1 pinch salt
  • 1 Tablespoon fresh lemon juice
  • 1/3 Cup sour cream
  • 1/3 Cup mayonnaise
  • 2 Tablespoons fresh lemon juice
  1. * Note: See the "A Basic Chicken Stock" recipe which is included in this collection.
  2. In a large pot, add the chicken stock, celery, parsley sprig, salt and lemon juice and bring to a boil. Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the skin and bones, and shred the chicken into bite-size pieces.
  3. In a large bowl, toss the apples with 2 tablespoons lemon juice. Add the chicken, dates, and celery. Toss to mix well.
  4. In a small bowl, whisk together the sour cream, mayonnaise, and 2 tablespoons lemon juice. Add to the chicken mixture, along with salt and pepper. Toss again to combine well.
  5. Cover and chill the salad for 1 hour or more. Just before serving, stir in the walnuts.
This recipe serves 4 to 6.

Serve this classic fruit and chicken salad on a bed of red and white cabbage. In addition this, there are several other fruit and chicken breast combinations you might want to fix. See the variations "Red And Green Grapes Chicken Salad" and "Mango Chicken Salad" (recipes included in this collection) for inspiration -- each one is as easy as this recipe.

We particularly enjoyed this with leftover cooked turkey instead of chicken.
Recipe by Recipes at