Apple Walnut Chicken Salad – 20 Minute Dinner Recipes

Alright, listen—I have to confess: this Apple Walnut Chicken Salad is basically my go-to weeknight hero. Imagine crisp, juicy apples mingling with crunchy toasted walnuts, all tossed up with tender chicken that’s ready in a flash. The kind of dish you can whip up when you’re starving but still want something fresh, satisfying, and fancy enough to make you feel like a kitchen rockstar. Plus, it’s loaded with textures and flavors that actually make salad feel like a full-on meal. Trust me, once you get this combo down, you’ll never look at boring chicken salad the same way again.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 large apple (Granny Smith or Honeycrisp), cored and diced
• ½ cup walnuts, roughly chopped
• 2 cups mixed greens or baby spinach
• ¼ cup celery, finely chopped
• 2 green onions, sliced thin
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Dressing:

• ½ cup plain Greek yogurt
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• ½ teaspoon Dijon mustard
• Salt and pepper, to taste

How I Make It

Step 1:

Start by heating 1 tablespoon of olive oil over medium heat in a skillet. While it warms up, season the chicken breasts generously with salt and pepper on both sides.

Step 2:

Carefully place chicken in the skillet and cook for about 5 minutes per side, until the outside is golden and the internal temperature reaches 165°F. Let the chicken rest a few minutes, then dice it into bite-sized chunks.

Step 3:

Toast the walnuts in the same skillet for about 2 minutes, stirring frequently so they get that lovely nutty aroma without burning.

Step 4:

In a medium bowl, whisk together the Greek yogurt, honey, apple cider vinegar, Dijon mustard, salt, and pepper to create a creamy, tangy dressing.

Step 5:

Combine the diced chicken, chopped apple, celery, green onions, toasted walnuts, and mixed greens in a large bowl.

Step 6:

Pour the dressing over everything and gently toss until every bite gets coated with that dreamy sauce. Serve immediately for the freshest crunch.

Variations & Tips

• Swap out walnuts for pecans or almonds if that’s what you have on hand.
• Add a handful of dried cranberries or raisins for a touch of sweetness.
• Use leftover rotisserie chicken to cut prep time even more.
• For a dairy-free option, substitute Greek yogurt with a plain coconut or cashew yogurt.
• If you want a little zip, add a sprinkle of cayenne pepper or a dash of hot sauce to the dressing.

How I Like to Serve It

This salad is perfect on its own for a light but filling dinner, especially during spring and summer when crisp apples are at their peak. I also love serving it stuffed in whole wheat pita pockets for an easy lunch. Pair it with a chilled glass of white wine or sparkling water with lemon for an extra refreshing touch.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days; the apples may soften but still taste great.
• If preparing ahead, keep the dressing separate until ready to serve to preserve freshness.

Closing: This Apple Walnut Chicken Salad always feels like a little celebration on the plate, proving that fast dinners can still be fresh, flavorful, and downright satisfying.