Apple Almond Chicken Salad with apples, almonds, celery and more. This chicken salad is inspired by the chicken salad from Malvern Buttery. I’m sharing it this week so you can use up your leftover turkey and make this!
Upon moving to Malvern, PA, I did a quick search on bakeries in the area and immediately found Malvern Buttery. Malvern Buttery was the first place me and the girls ate at after we moved here. They make everything in house. They have freshly baked breads, pastries, scones, cookies, cakes, chicken hand pies and more. After falling in love with all of their baked treats, I started trying their salads and foods in their to-go case.
I immediately fell in love with their Apple Almond Chicken salad and I have re-created it here today! This chicken salad is light, flavorful and sooooo delicious! I love the texture and the crunchy bits of apple and almond. You have to try this recipe! And if you have an abundance of turkey this week, use turkey!
Apple Almond Chicken Salad
This salad really is so versatile. Eat this alone in a bowl, in a tortilla, in a sandwich or in a lettuce wrap. You can also make the chicken in advance and then throw everything together the day of. This chicken salad also gets better over time. Make it, and let it sit in your fridge for a day or 2 and all the flavors meld together even more! It’s so good!
Apple Almond Chicken Salad
Ingredients
- 3 to 4 chicken breasts boneless, skinless; about 1 to 1.5 lbs. total
- 2 to 3 tablespoons mayonnaise
- 2 heaping tablespoons whole grain Dijon mustard
- juice from 1/2 a lemon
- 1 tablespoon fresh parsley finely diced
- 1 tablespoon fresh oregano finely diced
- 1 stalk celery finely diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 cup Granny Smith apple finely diced or chopped
- 1/2 cup sliced almonds
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil over high heat, once boiling, carefully lower in your chicken breasts and boil over medium high heat for about 9 to 10 minutes, or until cooked through and when cut in half there's no more pink. Remove onto a paper towel lined plate and set aside. Once cooled, shred with your fingers or cut into cubes.
- Using a large mixing bowl, combine the cooked shredded chicken, mayo, whole grain Dijon mustard, lemon juice, fresh parsley, fresh oregano, celery, onion powder, garlic powder, apples, almonds and salt and pepper. Mix, taste and adjust anything as needed. Serve and enjoy!
