The Best Dairy-Free Chicken and Apple Salad
This easy chicken salad packs a fresh crunch from the celery and onion, slight sweetness from the apple, and all comes together with a tangy homemade dressing.
Ingredients
Dressing
- 3 tsp honey
- ¾ tsp kosher salt
- 1 ½ tbsp. Dijon mustard
- 3 tbsp. white wine vinegar
- 1 ½ tbsp. apple cider vinegar
- 6 tbsp. extra virgin olive oil
Chicken Salad
- 1 lb. shredded chicken breast, canned or baked
- ¾ cup red apple, chopped
- ¼ cup red onion, chopped
- ½ cup celery, chopped
Instructions
- In a small bowl, add all dressing ingredients and whisk until well combined.
- In a large bowl, add chicken salad ingredients. If using canned chicken, simply drain the liquid from the can and dump the chicken in the bowl, breaking it up with a fork. (If baking the chicken breast, bake in the oven at 450°F for 15 minutes, or until cooked to an internal temperature of 165°F. Cool completely before continuing on.)
- Add the dressing to the chicken salad bowl and mix well to incorporate the dressing. Store in a sealed container in the refrigerator for up to 5 days.