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Chicken Salad

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Chicken Salad with Apples

   

Shelly’s Cuisine twists this dish with ranch dressing, cilantro and Granny Smith apples. Shelly’s chicken salad is a tea party favorite, especially when served on croissants.

CategoryBarbecue & Picnic Twist, Salad Twist, Tea Party Twist

Total Time15 min

DifficultyEasy

Yields6 servings

Cuisine15 min

Chicken Salad

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 3 cans of 10 oz chicken breast (in water) or 2 large chicken breasts, cooked and shredded
  • 1/2 cup red onions, chopped fine
  • 1/2 granny smith apple unpeeled (chopped fine) (T)
  • 1 tsp fresh squeezed lime juice
  • 1/4 cup Kraft Ranch dressing
  • 1 Tbsp olive oil
  • 1 Tbsp freshly ground black pepper (T)
  • 1 tsp apple cider vinegar (T)
  • 1 Tbsp fresh cilantro, chopped fine (T)
  • 1/2 tsp Leslie Elizabeth Rosemary sea salt or any sea salt to taste

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Drain water from chicken and place in a large bowl. Use a fork or potato masher to shred or break-up chicken, add onion. Dice apple into small pieces the size of raisins, then coat apples with lime juice to stop the browning process. Add apples to salad.

  2. Add the remaining ingredients and mix well. Can be served immediately.

  3. Tea Party Tip: Serve with watercress and bacon.

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