Three-Apple Chicken Salad

Beatriz Dacosta

Total Antioxidant Capacity: 3,300. Prep: 25 minutes (plus 30 minutes for chilling); Cook: 25 minutes. Three different apple varieties and pecans pump up the antioxidants in this tasty salad.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 12g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 5g
  • Protein: 24g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Cholesterol: 68mg
  • Iron: 1mg
  • Sodium: 287mg
  • Calcium: 26mg


  • 4 (4-ounce) skinless, boneless chicken-breast halves
  • 3/4 cup diced Gala apple (about 1/4 pound)
  • 3/4 cup diced Red Delicious apple (about 1/4 pound)
  • 1/2 cup diced Granny Smith apple (about 3 ounces)
  • 1/2 cup thinly sliced celery
  • 3 tablespoons chopped pecans, toasted
  • 1/4 cup light mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 1 1/2 teaspoons stone-ground mustard
  • 1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


  1. 1. Place chicken in a small saucepan and cover with water; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain, cool, and coarsely chop chicken.
  2. 2. Combine chicken, apples, celery, and pecans in bowl; toss gently to coat.
  3. 3. Whisk together mayonnaise, sour cream, mustard, tarragon, salt, and pepper. Pour dressing over chicken mixture; toss gently to coat. Cover; chill at least 30 minutes.
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