Loading...

If not already boiled, place the chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until cooked through. Remove from water and let cool slightly. Once cool enough to handle, shred the chicken breasts using two forks.

While the chicken is cooling, prepare the vegetables and herbs. Dice the 2 stalks of celery into small pieces.

Finely chop 2 to 3 tablespoons of fresh dill and 2 to 3 tablespoons of fresh parsley.

Dice 1/2 of a red onion into small, even pieces.

Dice 1 whole honey crisp apple into bite-sized pieces.

In a large mixing bowl, combine the shredded chicken, diced celery, chopped dill, chopped parsley, diced red onion, and diced apple.

In a separate small bowl, prepare the dressing. Add 1 to 2 tablespoons of mayonnaise, 1 to 2 tablespoons of plain Greek yogurt, 2 teaspoons of Dijon mustard (or slightly less if preferred), 1 tablespoon of maple syrup, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Add salt to taste.

Whisk the dressing ingredients together until thoroughly combined and smooth.

Pour the prepared dressing over the chicken and vegetable mixture in the large bowl.

Add 1/3 cup of sliced almonds to the mixture.

Mix all ingredients together thoroughly until everything is fully combined and well coated with the dressing.

Serve immediately, or chill for at least 30 minutes for flavors to meld.


If not already boiled, place the chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until cooked through. Remove from water and let cool slightly. Once cool enough to handle, shred the chicken breasts using two forks.

While the chicken is cooling, prepare the vegetables and herbs. Dice the 2 stalks of celery into small pieces.

Finely chop 2 to 3 tablespoons of fresh dill and 2 to 3 tablespoons of fresh parsley.

Dice 1/2 of a red onion into small, even pieces.

Dice 1 whole honey crisp apple into bite-sized pieces.

In a large mixing bowl, combine the shredded chicken, diced celery, chopped dill, chopped parsley, diced red onion, and diced apple.

In a separate small bowl, prepare the dressing. Add 1 to 2 tablespoons of mayonnaise, 1 to 2 tablespoons of plain Greek yogurt, 2 teaspoons of Dijon mustard (or slightly less if preferred), 1 tablespoon of maple syrup, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Add salt to taste.

Whisk the dressing ingredients together until thoroughly combined and smooth.

Pour the prepared dressing over the chicken and vegetable mixture in the large bowl.

Add 1/3 cup of sliced almonds to the mixture.

Mix all ingredients together thoroughly until everything is fully combined and well coated with the dressing.

Serve immediately, or chill for at least 30 minutes for flavors to meld.
