Chicken Salad with Apple Apricot and Yogurt

Introduction

Finely chopped apple, celery, and dried apricots give this chicken salad crunch and sweetness, while strained plain yogurt keeps the dressing thick without making it heavy. You can put it together in about 10 minutes for a quick lunch, a sandwich filling, or a single-serve meal prep option.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 1

Ingredients

• Shredded cooked chicken (about 2 small drumsticks)
• 1 stalk celery, chopped
• 1 medium apple, finely chopped
• 1 tbsp honey
• 3 dried apricots, chopped
• Strained plain yogurt
• Hot paprika (optional)

Instructions

1. Combine shredded chicken, apricots, apple and celery.
2. Add yogurt, honey, and hot paprika powder, along with any other desired seasonings.
3. Mix well.

Variations

• Change the medium apple to a tart green apple if you want a sharper contrast against the honey and dried apricots.
• Replace the dried apricots with raisins for a softer, sweeter mix-in that blends more evenly through the salad.
• Use smoked paprika instead of hot paprika if you want depth and mild smokiness without extra heat.
• Swap part of the strained plain yogurt for mayonnaise if you want a richer dressing and a looser, more traditional chicken salad texture.
• Use leftover roast turkey instead of shredded cooked chicken for a similar salad with a slightly leaner, firmer bite.

Tips for Success

• Finely chop the apple and celery so they distribute evenly and you do not get large wet chunks in a small one-serving salad.
• Start with a small amount of strained plain yogurt and add more only until the chicken is coated; too much will make the salad heavy and dull the crunch.
• Use cold shredded cooked chicken so the yogurt stays thick and the salad mixes cleanly.
• Chop the dried apricots small enough that they do not clump together in the finished salad.
• After you add the honey, mix thoroughly so it disappears into the yogurt instead of leaving sweet streaks.

Storage and Reheating

Store the chicken salad in an airtight container in the fridge for up to 2 days. If you know you are making it ahead, the texture stays better if you add the chopped apple closer to serving time.

Do not freeze it. The yogurt can separate, and the apple and celery lose their crisp texture after thawing.

Do not reheat this salad. Serve it cold straight from the fridge, or let it sit at room temperature for 10 minutes if you want the texture slightly less firm.

FAQ

How much strained plain yogurt should you add?

Add enough to lightly coat and bind the chicken mixture without turning it soupy. For one serving, that is usually 2 to 4 tablespoons, depending on how moist the chicken already is.

Can you make this ahead?

Yes, but it is best within 1 day for the freshest texture. The apple will soften and can brown slightly as it sits.

Can you make this dairy-free?

Yes, if you use a thick unsweetened dairy-free yogurt. A thinner yogurt will make the salad looser, so add it gradually.

What is the best way to serve it?

You can eat it as-is, spoon it into lettuce leaves, pile it onto toast, or use it as a sandwich filling. Because the recipe makes 1 serving, it also works well as a packed lunch portion.