Chicken & apple chopped salad
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Cold ready-cooked chicken, apple and walnuts make a crunchy yogurt-dressed lunch.
North American · lunch, salad · easy
Servings: 2
Prep: 15 min
Cook: 0 min
Total: 15 min (estimate)
Estimated cost: USD 7 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk, Tree nuts. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 8 ounces plain fully cooked chicken (225 g, diced Use refrigerated ready-to-eat chicken within its safe storage period. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 medium apple (diced)
- 2 stalks celery (thinly sliced)
- 1/4 cup unsalted walnuts (chopped Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/3 cup plain pasteurized Greek yogurt (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon lemon juice
- 4 cups lettuce (chopped)
Cooking instructions
- Whisk the plain pasteurized Greek yogurt and lemon juice in a large bowl.
- Fold in the chilled plain fully cooked chicken, apple and celery. Use ready-to-eat chicken that has been kept refrigerated.
- Divide the lettuce between plates and spoon the dressed mixture over it.
- Sprinkle with the unsalted walnuts and serve cold promptly, or cover and refrigerate.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.