Go Back
chicken salad with apples and celery served on a piece of toast

EASY CRUNCHY CHICKEN SALAD

Quick and easy, pre-parable lunch that is crunchy and nutritious. Put it on toast, in your pasta salad or on top of your preferred potatoes.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Servings: 5 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 600 g  chicken breast
  • 400 g red cabbage
  • 3 celery sticks
  • 300 g  crispy apple should be 1 large apple
  • 2 tbsp mayo
  • 3 tbsp white yogurt
  • 1 tbsp maple syrup
  • 1 tbsp mustard
  • 4 garlic cloves
  • 1 cup water

Method
 

  1. Bake the chicken: Place 2 pieces chicken breast in a baking dish with 1 cup of water and 3 pieces of garlic cloves. Bake in the oven until cooked through — about 45 mins.
  2. Shred the chicken: Shred the baked chicken using two forks. If you own a stand mixer, use it and it should sort itself out.
  3. Prep the slaw: Thinly slice 0.3 pieces red cabbage, cut 3 pieces celery sticks into thin slices, and chop 1 pieces crispy apple (e.g. Cosmic Crisp or Pink Lady). Make sure you get a really good crispy apple — it matters.
  4. Make the dressing: Mix 3 tablespoons mayo and 3 tablespoons white yogurt together 50/50. Add 1 tablespoons maple syrup for a bit of sweetness and 1 teaspoons mustard for spiciness. Mix well.
  5. Combine and serve: Toss the shredded chicken with the slaw, then add the dressing and mix everything together.

Notes

Variations: swap maple syrup for honey, and add hot sauce or chilli instead of mustard — while keeping the mayo yogurt base.