022 / 100 · Bright Bowls and Satisfying Salads

Crisp Apple Chicken Salad with Yogurt Dressing

Name: Crisp Apple Chicken Salad with Yogurt Dressing
Prep time: 25 min
Total time: 60 min
Yield: 4 lunch portions
Ingredients: 1 pound (450 g) boneless skinless chicken breast; Water, to cover the chicken; 3/4 teaspoon fine salt, divided; 1/2 cup (120 g) plain Greek yogurt; 2 tablespoons plain mayonnaise, labeled without mustard, pepper, or chili; 1 tablespoon lemon juice; 2 medium crisp apples (about 350 g total), cored and cut into 1/2-inch dice; 2 celery stalks, thinly sliced; 2 tablespoons chopped fresh parsley; 8 large butter lettuce leaves, washed and dried

4 lunch portions Active 25 min Total 1 hr

Crisp apple and tender chicken make a salad with a clear contrast in every bite. The dressing uses plain yogurt and a little mayonnaise, so it coats the ingredients lightly rather than turning them into a heavy mound. Celery adds crunch, while parsley keeps the finish fresh. The chicken is poached gently and cooled in the refrigerator before mixing. Serve the salad over lettuce leaves, leaving the apple pieces large enough to recognize.

Jump to the ingredients

Chicken and red apple salad with yogurt dressing in butter lettuce leaves.

A cool chicken salad starts with careful timing

Poach the chicken at a gentle simmer, then check the thickest point for 165°F/74°C. Thickness matters more than the apparent size of the breast. Transfer it to a clean shallow container and refrigerate promptly rather than leaving it on the counter to become cold. Dice the apple just before mixing so it stays crisp. Lemon in the dressing helps slow browning, but the freshest texture is still on the first day. Plain mayonnaise adds roundness to the yogurt; check its label for mustard, pepper, or an unspecified spice blend. Fold gently so the chicken remains in recognizable pieces instead of shredding into the dressing. Keep the lettuce separate until plating.

Ingredients

1 pound (450 g) boneless skinless chicken breast
Water, to cover the chicken
3/4 teaspoon fine salt, divided
1/2 cup (120 g) plain Greek yogurt
2 tablespoons plain mayonnaise, labeled without mustard, pepper, or chili
1 tablespoon lemon juice
2 medium crisp apples (about 350 g total), cored and cut into 1/2-inch dice
2 celery stalks, thinly sliced
2 tablespoons chopped fresh parsley
8 large butter lettuce leaves, washed and dried

Set out

Medium saucepan, Instant-read thermometer, Shallow cooling container, Mixing bowl

Allergens

Milk, egg. Check ingredient labels and substitutions.

Make it

Put the chicken in a medium saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt. Bring just to a simmer, reduce the heat, and gently poach for 12–15 minutes, or until the thickest part reaches 165°F/74°C.
Transfer the chicken to a clean shallow container. Let steam escape briefly, then refrigerate promptly for about 20 minutes, until cool enough for the salad.
Whisk the yogurt, mayonnaise, lemon juice, and remaining 1/4 teaspoon salt in a large bowl.
Cut the cooled chicken into 1/2-inch pieces. Add it to the dressing with the apples, celery, and parsley. Fold until evenly coated.
Arrange 2 butter lettuce leaves on each of 4 plates and divide the chicken salad among them. Serve immediately or keep refrigerated until needed.

A useful detail

The total time includes a short refrigerator cooling period. For cold salad all the way through, allow another 20–30 minutes of chilling after mixing.

Make it your own

Replace half the apple with halved seedless grapes.
Use chopped dill instead of parsley for a more herbal dressing.

Keep it well

Refrigerate promptly at 40°F/4°C or below and use within 3 days, counting from the day the chicken was cooked. Do not leave out more than 2 hours, or 1 hour above 90°F/32°C. Freezing is not recommended because the apple and dressing lose texture.