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
Author Amber Kelley



  • 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


  • 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


  1. Combine the salad ingredients in a big bowl.
  2. 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!
  3. Pour the dressing over the salad and toss to coat evenly.
  4. Refrigerate overnight. The next day, adjust the seasonings if necessary and serve.