Apples are in season! Use them to make my Grandma’s Chicken Apple Salad. It’s so yummy and easy to make! In the video I agree with Bill Wixey that the dressing is low fat but actually it’s not – the extra virgin olive oil is fat. BUT we don’t heat it so it’s a healthy fat!
I hope you like it!
Grandma’s Chicken Apple Salad
I live in the state of Washington, where the state fruit is the apple! I love using tart and sweet Granny Smith apples for my grandma’s chicken apple salad, which is sweet, savory, tart, and creamy. The awesome thing about this recipe is that you can make it the day before so the flavors have time to meld together. Then, all you have to do is pull it out of the fridge right before your party!
Resting time 1 hour
Total Time 20 minutes
Servings 8 servings
Ingredients
Salad:
- 2 large green apples such as Granny Smith, chopped into bite-size pieces
- 4 large celery stalks chopped
- 4 cooked chicken breasts cooled and shredded
- 4 green onions sliced thinly
Dressing:
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup/60 ml cider vinegar
- 1 cup/235 ml extra-virgin olive oil
Instructions
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Combine the salad ingredients in a big bowl.
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Prepare the dressing: Place the eggs, salt, garlic powder, dry mustard, pepper, and vinegar in a food processor. Pulse until everything is combined. While the food processor is running, slowly drizzle in the olive oil for a thick, creamy dressing. Warning: The dressing by itself doesn’t taste great; actually, it’s a little bitter. But once it’s had time to sit with the apples, celery, chicken, and green onions, it becomes amazing!
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Pour the dressing over the salad and toss to coat evenly.
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Refrigerate overnight. The next day, adjust the seasonings if necessary and serve.
6 Comments on “Grandma’s Chicken Apple Salad on Q13 FOX News”
In the dressing you have 2 RAW eggs. I thought eggs should always be cooked before eating. Let me know that this is OK, because I love chicken and apples. Thanks, Lilly
Hi Lilly, don’t worry. As long as it’s fresh, raw eggs are OK (unless you are pregnant). Homemade mayonnaise uses raw eggs too, so this is kind of a twist on homemade mayo. If raw eggs bug you, you can use mayonnaise and add a bit of garlic powder and apple cider vinegar to try to get the flavor of this dressing. And the apples, chicken, celery and onions add a bunch to the flavor, so judge the taste after it’s been sitting for at least a few hours in the fridge (overnight is best!) Thank you for watching my video, and I hope you enjoy it!
Hello Amber, I am usually not home in the morning to watch TV but I was and I caught your show! You are an amazing young lady and a natural in front of the camera! Watching you cook just proves even more that we can learn a lot from our children! The youngsters of today truly are the future of our planets future! Thank you for teaching us how to cook healthy! Please keep those wonderful recipes coming! Much Love & Respect! Kristi Freeman
Wow thanks Kristi! I’m glad you enjoyed it! Thanks for watching!
Which food processor do you use cause I’m looking for one and don’t know which one but yours works great!
We use a Cuisinart. Thanks for watching!