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Juicy apples add crunch and more nutrition to chicken salad.

Any apples can be used but Granny Smith or a green skinned apple really stays firm and stands out. Chicken salad may be refrigerated for up to three days but I recommend drizzling apples with lemon juice to prevent discoloration if you plan to store. Following is a basic chicken and apple salad recipe followed by two different dressings to suite your taste or mood.

CHICKEN AND APPLE SALAD

1 lb. cold cooked chicken, pulled or cubed

2 green apples, cored and cubed

4 oz. of grapes, green or red or and

2 stalks of celery, chopped

cup white onion, finely chopped

Gently fold all ingredients together and stir in the dressing of your choice.

Tarragon Dressing: (my husband's favorite)

cup olive oil

4 teaspoons tarragon vinegar

cup sour cream

salt and pepper to taste

Curry Dressing: (my father-in-laws favorite)

2 teaspoons of curry powder

cup of low fat mayonnaise

salt and pepper to taste

If you use the curry dressing, adding mandarin oranges accompanies this dressing well. Chicken salad can be served on a bed of lettuce and is well complimented by slices of melon. Toasted bagels also make a nice nest for chicken salad. Enjoy!

Learn more about this author, Angela La Fon.
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