Chicken Salad with Quick-Pickled Apples
The crunch is irresistible!
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Yields:
6 - 8 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Ree is famous for her chicken salads, and this one just might become everyone's new favorite. It's packed with flavor, thanks to toasted pecans, celery, red onion, grainy mustard, dried cranberries, and crunchy, pickled apples. We used crisp, sweet-tart Envy apples in the recipe—they work magically in a quick-pickle brine. Paired with a creamy chicken salad, the apples provide an addictive crunch and an unbeatable bite. Whether you enjoy it on a sandwich or spoon it onto more sliced apples, this salad is a real wow!
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Ingredients
For the pickled apples:
- 2/3 cup
apple cider vinegar
- 1/4 cup
honey
- 1 Tbsp.
whole grain mustard
- 1/2 tsp.
kosher salt
- 2 cups
chopped Envy apples (about 2 apples)
For the chicken salad:
- 1/2 cup
mayonnaise
- 1/2 cup
sour cream
- 1 Tbsp.
whole grain Dijon mustard
- 2 Tbsp.
pickling liquid (from Quick-Pickled Apples)
- 2 tsp.
chopped tarragon, plus more for sprinkling
- 1 1/4 tsp.
kosher salt
- 1/2 tsp.
black pepper
- 4 cups
chopped cooked chicken
- 1/2 cup
toasted chopped pecans
- 1/2 cup
chopped celery
- 1/2 cup
chopped red onion
- 1/2 cup
dried cranberries
To serve:
Thinly sliced fresh Envy apple rounds, cored
Sandwich bread
Arugula
Directions
- Step 1For the pickled apples: In a medium, microwave-safe bowl, combine the vinegar, honey, Dijon mustard, and salt. Microwave until very hot, about 45 seconds. Stir in the apples. Let stand for 10 minutes. Drain; reserving 2 tablespoons of the pickling liquid. Set aside.
- Step 2For the chicken salad: In a large bowl, stir together the mayonnaise, sour cream, Dijon mustard, reserved pickling liquid, tarragon, salt, and pepper. Add the chicken, pecans, celery, red onion, dried cranberries, and pickled apples. Stir well to combine.
- Step 3To serve: serve the chicken salad on thinly sliced apple rounds with a sprinkle of fresh tarragon or in sandwiches with arugula, if you like.
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