Bright, refreshing, and full of contrast, this fruit and chicken salad combines tender bites of chicken with crisp apples, juicy grapes, and a creamy dressing that ties it all together. It’s a perfect blend of savory and sweet, offering a satisfying crunch and a light, flavorful finish.
Ingredients Breakdown
Start with cooked chicken breast halves, diced into bite-sized cubes. Poaching, baking, or grilling are all excellent methods, but the goal is tender, moist pieces that won’t dry out after chilling. Be sure to let the chicken cool completely before assembling the salad for the best texture.
Apples add a burst of crisp sweetness and tartness, and using both red and green varieties gives a colorful visual appeal. Red apples bring mellow sweetness, while green ones offer a sharper bite, creating a balanced flavor in each forkful.
Celery contributes a fresh, vegetal crunch, and its slight bitterness pairs nicely with the fruit. Pecans, roughly chopped, bring a warm, buttery depth that grounds the lighter ingredients. Toasting them briefly before adding enhances their nutty flavor and aroma.
The dressing is a simple combination of creamy mayonnaise and tangy red wine vinegar. This pairing coats the salad ingredients evenly without being heavy, keeping the overall texture smooth and luscious.
Chopped fresh parsley is optional, but it adds a clean, herbaceous note and a touch of green that brightens the salad visually. Salt and freshly ground black pepper finish the mix, tying all the elements together with subtle seasoning that highlights, not hides, the individual ingredients.
Step-by-Step Preparation Guide
Begin by whisking the mayonnaise with red wine vinegar in a small bowl. This ensures a uniform, creamy consistency and evenly distributed acidity. A smooth base like this prevents any clumping when combined with the salad ingredients.
In a large mixing bowl, gently combine the cubed chicken, diced apples, halved grapes, celery, and chopped pecans. Add the parsley if using. Stir carefully to maintain the texture of each component while evenly mixing them.
Pour the dressing over the salad and gently fold it in. Use a spatula or spoon to mix thoroughly without mashing the fruit or breaking down the chicken. The goal is a cohesive mix that still showcases the freshness of each bite.
Cover the bowl with a lid or plastic wrap and refrigerate for at least one hour. This resting time allows the flavors to meld and the dressing to fully coat the ingredients. When chilled, the salad firms up slightly, making it easier to serve.
When ready to serve, give the salad a quick stir, and taste for any final salt or pepper adjustments. Serve cold for the best texture and flavor.
Recipe Tips & Frequently Asked Questions
Best chicken cuts and cooking methods for tender salad pieces
Use boneless, skinless chicken breasts or thighs. Poaching in salted water or roasting with a bit of olive oil preserves moisture.
How to keep apples from browning after chopping
Toss the diced apples in a little lemon juice before mixing them in to maintain their bright color and crispness.
Toasting pecans for extra flavor and crunch
Heat pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant.
How to adjust the dressing consistency if needed
If it’s too thick, thin it with a teaspoon of water or more vinegar. If too thin, whisk in a bit more mayonnaise.
When to add the fruit to avoid a soggy salad
Add the apples and grapes just before folding in the dressing, especially if prepping the chicken in advance.
Can I make this salad a day ahead?
Yes, it’s even better the next day. Store in an airtight container and stir before serving.
How long does it stay fresh in the fridge?
Up to 3 days when properly refrigerated. After that, the texture of the apples and celery may start to soften.
What’s a good substitute for mayonnaise?
Greek yogurt or a blend of yogurt and sour cream works well for a lighter twist. Add a touch of honey or mustard for balance.
Can I use rotisserie chicken instead of cooking my own?
Absolutely. Just remove the skin, cube the meat, and let it cool before adding.
What to Serve With This Recipe
Pair the salad with leafy greens such as butter lettuce, arugula, or a baby spinach blend dressed in a light lemon vinaigrette. These greens provide a fresh contrast to the creamy base.
For a heartier plate, serve with flaky croissants, pita bread, or slices of crusty sourdough. The salad can also be stuffed into a wrap or sandwich roll for a satisfying, portable lunch.
Picnic-style accompaniments like pasta salad, herbed potato wedges, or skewered melon and mozzarella make excellent additions. The fruit in the salad complements lighter sides beautifully.
To drink, pair with unsweetened iced tea, sparkling citrus water, or a chilled glass of Sauvignon Blanc to echo the fresh, bright notes in the dish.
Creative Variations
Swap the apples with pears or peaches for a softer, juicier sweetness depending on the season. Add a touch of cinnamon or nutmeg to the dressing for a warm autumnal twist.
For different textures, try walnuts, slivered almonds, or sunflower seeds instead of pecans. Each option offers a unique flavor and crunch.
Dried cranberries, chopped dates, or mandarin orange segments can be folded in for a deeper fruity dimension. These additions blend especially well with the chicken and nuts.
To change up the dressing, mix in a teaspoon of Dijon mustard or replace part of the mayo with Greek yogurt for tang and lightness. A drizzle of honey can bring a subtle sweetness that enhances the fruit.
This fruit and chicken salad is a go-to dish that offers flavor, balance, and flexibility. It’s quick to prepare, pleasing to the eye, and endlessly customizable—perfect for everything from lunchboxes to casual entertaining.
Serve it cold, let the flavors speak for themselves, and enjoy a dish where freshness meets comfort in every bite.
Ingredients
5 small chicken breast halves, cooked and cubed
1/2 red apple, diced
1/2 green apple, diced
1/2 bunch red or green grapes, halved
1/4 cup celery, finely chopped
1/4 cup pecans, roughly chopped
1 tablespoon red wine vinegar
1 cup mayonnaise
1 tablespoon fresh parsley, chopped (optional)
Salt and freshly ground black pepper, to taste
Instructions
In a small mixing bowl, combine the mayonnaise with the red wine vinegar, whisking until smooth and well blended. This tangy, creamy dressing will serve as the base of your salad.
In a separate, larger bowl, add the cubed chicken, both types of diced apples, halved grapes, celery, and pecans. If using parsley, sprinkle it in for added freshness and color.
Pour the prepared dressing over the salad ingredients and gently fold everything together until evenly coated.
Cover the bowl and refrigerate for at least 1 hour before serving, allowing the flavors to meld and the salad to chill. Serve cold for a refreshing, flavorful dish.
Fruit and Chicken Salad Recipe
Ingredients
- 5 small chicken breast halves cooked and cubed
- 1/2 red apple diced
- 1/2 green apple diced
- 1/2 bunch red or green grapes halved
- 1/4 cup celery finely chopped
- 1/4 cup pecans roughly chopped
- 1 tablespoon red wine vinegar
- 1 cup mayonnaise
- 1 tablespoon fresh parsley chopped (optional)
- Salt and freshly ground black pepper to taste
Instructions
- In a small mixing bowl, combine the mayonnaise with the red wine vinegar, whisking until smooth and well blended. This tangy, creamy dressing will serve as the base of your salad.
- In a separate, larger bowl, add the cubed chicken, both types of diced apples, halved grapes, celery, and pecans. If using parsley, sprinkle it in for added freshness and color.
- Pour the prepared dressing over the salad ingredients and gently fold everything together until evenly coated.
- Cover the bowl and refrigerate for at least 1 hour before serving, allowing the flavors to meld and the salad to chill. Serve cold for a refreshing, flavorful dish.
