Our Blogg


June 13th, 2014

Apple Walnut Chicken Salad

Here’s one of my favorite ways to enjoy the leftover grilled chicken from the weekend – it’s the perfect summer salad.










Serves 4


1/4 cup (35 g) currants

1/4 cup (35 g) shallots (finely diced)

2 tablespoons (15 ml) red wine vinegar (divide into two equal parts)

4 cups (540 g) cooked chicken breast or leg meat (cut into 3/4 inch pieces)

1 cup (60 g) Pink Lady apple (small dice)

1 (35 g) celery stalk (small dice)

1/2 cup (56 g) walnuts (toasted, skinned and chopped)

1/2 cup parsley (finely chopped)

2 tablespoons tarragon (finely chopped)

12 oz (340 g) Pure Smári

1/4 cup (237 ml) milk

2 teaspoons (14 g) Dijon mustard





Place currants in a small, heat-proof bowl. Add boiling water to cover and let sit 4 minutes. Drain well.

In another small bowl, add the shallots and 1 tablespoon red wine vinegar. Let sit 10 minutes.

Toss the chicken, apple, celery, walnuts, parsley and tarragon in a medium bowl. Season with salt and pepper then set aside.

Whisk together yogurt, milk, and mustard in a small bowl. Pour the yogurt mixture into the chicken and gently stir to coat. Fold in the currants, shallots and the remaining 1 tablespoon of vinegar. Adjust the seasoning with salt and pepper to taste.



Print this recipe.


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