Prep 15 mins
Cook 0 mins
A fruity and light salad, great for summer lunches served with hot buttered baguette and iced tea or a chilled beer! It's also perfect for a pic-nic or a barbecue -as a side dish-, or even for brunch
- 1 chicken breast, cooked
- 4 celery ribs
- 1 green apple
- 1 cup seedless grapes
- 3⁄4 cup walnut pieces
- mixed salad green
- 4 tablespoons mayonnaise
- 4 tablespoons creme fraiche or 4 tablespoons Greek yogurt
- 2 -3 tablespoons chives
- Cut chicken into bitesized pieces.
- dice apple and celery.
- halve the grapes if big otherwise leave them whole.
- mix mayo, creme fraiche or yoghurt and chive and pour over the chicken, celery, grape, apple and walnuts in a bowl, stir to cover arrange salad on individual plates and place the chicken salad on top.
Had some left over Thanksgiving Turkey so I used that - Easy recipe - I had all the ingredients (even picked the apple right off the tree) but did substitute No fat Honey Dijon dressing. Lovely lunch thanks Adrimicina
I really liked this recipe, as did the staff at the high school! It was gone immediatly! I don't like walnuts, so I did use chopped casshew beer nuts. Also used sour cream since I had it. I will make this a lot...thanks!
Very good simple-to-make chicken salad which we enjoyed. I really liked the addition of chives in the dressing, but I made one subsitution instead of the creme fraiche or Greek yogurt I subsituted sour cream, which worked out very well for us. Thanks for sharing this keeper salad. We will be having this again this summer.