FoodLink - Purdue Extension

Apple and Chicken Salad

A deliciously balanced blend of crisp apples, celery, raisins, chicken breast, and a Greek yogurt-based dressing, served over a bed of lettuce. Try it with a slice of rustic whole grain bread and glass of nonfat milk.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

20 min
20 min
Total Time
40 min
Servings: 4


2 red apples (such as Cameo)
2 celery stalks (diced)
2 cups cooked skinless chicken breasts (about 2 breasts)
1/4 cup plain nonfat Greek yogurt
1/2 cup raisins
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon ground black pepper
16 lettuce leaves (bibb, romaine, green or red leaf)


  1. Cook chicken by grilling, roasting, or pan frying. Allow chicken to cool, then cut into half-inch cubes. You can cook the chicken ahead and refrigerate it up to three days before serving.

  2. Cut apples in quarters, remove core, and cut into half-inch cubes.

  3. Add the yogurt, mayonnaise, salt, and pepper to a medium mixing bowl. Stir or whisk until combined.

  4. Add the apples, celery, chicken, and raisins to the bowl and gently stir them into the yogurt mixture until they are well-coated.

  5. Arrange lettuce on serving plates and top with mixture from bowl to serve.

Quick Tips

Prepare Ahead:  If you plan a meal with chicken, cook some extra and refrigerate it up to three days to use later in this salad.