Spring Green Chicken Salad

Chicken salad sandwiches are one of my favorite lunches of all time.  I find them especially delicious served on a croissant, with a nice glass of sweet tea or lemonade.  A few weeks ago, while visiting my parents, Bradley and I had the opportunity to go out for lunch one day.  We visited one of my parents’ favorite restaurants, and I ordered the soup/salad bar, which was amazing!  Not only did they have garden salad on the bar, but there were pasta salads, fruit/yogurt/granola, vegetable mixes, and a delicious chicken salad.  The chicken salad had green apples in it, something I hadn’t seen before, and the taste and texture of the apples were wonderful.  So, of course, I had to figure out a way to copy it.  I call it ‘Spring Green Chicken Salad’ because the apples and celery are green, giving it a springy look.  And, if you serve it on a bed of romaine, as I did, you have more of that spring green.

Spring Green Chicken Salad


1/2 leftover cooked {grilled, broiled or roasted works fine} chicken breast
1/2 green apple, chopped
1 stalk celery, diced
2-3 tablespoons mayonnaise {more or less to taste}
salt and pepper to taste

Chop chicken into bite size pieces.  In a small bowl combine all ingredients.  Serve chilled on a bed of romaine lettuce or atop your favorite bread.

*You can easily adjust the portions to make a larger salad; I was the only adult in the house at lunch time this day, so only needed one portion.  Ignore the slightly browned apples in my photo, too; the 4 children I had that day required some extra attention while I was making my own lunch 🙂 *