FoodLink - Purdue Extension

Crunchy Chicken Salad

25 min
Total Time
25 min
Servings: 5


2 cups cooked chicken (chunked)
1/2 cup celery
1/4 cup sweet pepper
1/4 onion
1/2 cucumber
1/2 cup grapes
1 small apple (diced with the peel left on)
1/4 cup plain yogurt


  1. Use leftover cooked chicken, or cook enough chicken to make 2 cups of chicken pieces.
  2. Chop the celery and sweet pepper into small pieces.
  3. Peel and chop 1/4 of an onion.
  4. Peel and chop half of a cucumber.
  5. Cut the grapes in half.
  6. Chop the apple into half-inch cubes. It’s okay to leave the peel on the apple.
  7. Place all  ingredients in a large bowl, and gently stir until combined.