Category: Cooking ~ Recipes

Apple Chicken Salad with Lemon Poppy Seed Dressing

Chicken Salad with Apples & Lemon Dressing

Chicken Salad with Apples & Lemon Dressing

On occasion, I have opportunity to create recipes for all sorts of food companies.  Recipe development is my favorite thing to do of all the many things I do!  I have been fortunate to do this for LM Companies… a large produce distributor.  A while ago, they asked me to create some apple recipes for them… this tasty chicken salad is one of those.

For those of you who love chicken salad like me, I encourage you to make this one!  I’m all about simplicity in the kitchen, and you could even use rotisserie chicken for the cooked chicken in this recipe.

Do you make an “outside-the-box” chicken salad?  If so, please drop me a note if you’re willing to share it. I love seeing ways others make theirs!

Be sure to visit my new Aunt Dee Dee’s Kitchen online store, and like my FB communities at Wendy’s Home Economics and Aunt Dee Dee’s Kitchen too.

And be sure you subscribed to my blog while here too!

 

Chicken Salad with Apples & Lemon Dressing

We know you are going to love this vibrant apple chicken salad! The hint of lemon from the fresh juice and zest really make the flavors pop. Honey Crisp apples are perfect to complement the chicken and savory celery, while pairing nicely with the plump little sweet bites of raisins. So versatile, we suggest you enjoy on a variety of breads, or tucked into lettuce for fun little wraps. 

Course: Brunch, Dressings, Main Course, Salad, Supper
Cuisine: American
Keyword: chicken salad, honey crisp apples, lemon poppy seed dressing
Author: Wendy Perry
Ingredients
Salad
  • 2 1/2 cups chopped cooked chicken (about 1 pound)
  • 3 stalks celery, diced
  • 1 1/2 cups Honey Crisp apple, cored and diced
  • 3/4 cup golden raisins
  • 1 cup chopped green onions, white and green parts
  • 1 8 ounce can diced water chestnuts, drained
Lemon Poppy Seed Dressing
  • 1/2 cup nonfat plain Greek yogurt
  • 3 tablespoons mayonnaise (light)
  • zest of 1 lemon
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon white pepper
  • 1 teaspoon poppy seeds
  • salt to taste
Instructions
  1. Combine all salad ingredients in a large bowl.

  2. Whisk together dressing ingredients.  Fold into the salad and stir until the salad is moist.

Recipe Notes

Salad can be served immediately, but is best if it sits several hours or overnight for flavors to marry.

Serve with assorted breads or as lettuce wraps.  We like this with raisin bread toasts.

Dilled Reuben Deviled Eggs

Reuben Deviled Eggs

Reuben Deviled Eggs

I don’t know about you, but I don’t recall ever meeting a deviled egg I didn’t like.  I’m not particularly fond of the white part… and either eat just the part of that holding the deviled part… or just the deviled itself!  It’s a texture thing for me… egg whites remind me of jello, which I cannot and do not eat!  Although I do love a good farm fresh boiled egg with shakers of salt and pepper. Go figure.

This is a “throw cook’n” recipe.  One where I cannot give you exact measurements because I simply throw stuff in to make it taste good.

Being that it’s almost St. Patrick’s Day, and I did cook a corned beef this weekend in my crock pot, I enjoy it in a lot of ways… and have had this one in my head for a while.  I will also point you to a recipe I threw together long ago, with horrible pics before I had a clue about food styling or photography.  This is a really tasty Cream of Reuben Soup... another way to use that corned beef.

Another St. Patrick’s Day dish is my version of colcannon… “Southern Colcannon.”  It was actually published in Our State Magazine years ago when I was house chef there… it’s a realllll good side dish for not only corned beef, but just about anything!  What’s not to love about greens (my cabbards or cabbage) and good ole North Carolina Sweet Potatoes?

St. Patrick’s Day is also a pretty momentous day for me too… as it is my Quit Smoking Anniversary!  I think this marks year 15 for me… my motivation?  My new little nephew when he was born, who is now SIXTEEN!  He was born in September, and I didn’t want him growing up smelling me and my house… nor seeing me smoking so he would think that was OK!
If you have tried to quit or want to… if I can quit after 26 years… You Can TOO!
It’s not easy. It’s HARD. But find your motivator and do it… read my story above… and just do it!

Till next time… (recipe below)

 

 

 

 

 

 

 

 

Reuben Deviled Eggs

Sliced boiled eggs in half and put yolks in bowl.
Add a bit of thousand island dressing (or mayo) and minced dill pickles.
Add some Bavarian Sauerkraut (seasoned and has caraway seeds!)
Stir in a little bit of coarse ground mustard… salt and pepper.
Mix together and fill egg whites.
Scatter with some fresh chopped dill.

EAT!

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