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Chicken Salad

Author: Anita's Table Talk


  • 4 skinless boneless chicken breast halves, (about 2 ½ cups) cooked and diced (rotisserie chicken works)
  • 1 stalk celery diced
  • 4 green onions chopped
  • 3/4 cup about 1 apple unpeeled small apple, cored and diced (I use Granny Smith or Honey Crisp)
  • 1/4 cup craisins optional
  • 1/2 cup seedless red or green grapes halved
  • 1/4 - 1/2 cup chopped candied or toasted pecans raw pecans will also work or sliced almonds
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon salt or seasoning salt to taste
  • 1/3 cup mayonnaise
  • 1/3 cup plain yogurt


  • In a large bowl, COMBINE the chicken, celery, onion, apple, craisins, grapes, pecans, curry powder, dill, salt, mayo and yogurt.
  • MIX together until well combined. SERVE on croissant or lettuce.
  • Tastes best if prepared the day before serving to allow flavors to come together while in the fridge.
  • You may need to add a teaspoon or so of extra mayo just before serving to add a little extra moisture.
  • SERVE on a lettuce leaf or a croissant.