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–+ servings

Apple Cheddar Chicken Salad

35 minutes
Serves 6
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Apple cheddar chicken salad croissant melt with melted cheddar on a wooden board, with a bowl of chicken salad behind it

Ingredients 

For the chicken salad

  • 3 boneless skinless chicken breasts, grilled and cut into small cubes
  • 2 Honeycrisp apples finely diced
  • 2 to 3 celery stalks finely diced
  • 1 large shallot finely minced
  • 8 oz sharp cheddar cheese coarsely grated
  • 1 large handful fresh basil very finely chopped
  • 1 generous bunch fresh chives finely sliced
  • Kosher salt and freshly cracked black pepper to taste

For the apple cider Dijon dressing

  • 2/3 cup mayonnaise
  • 2 tbsp whole grain mustard
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp maple syrup plus more to taste
  • 1/2 tsp kosher salt plus more to taste
  • Freshly cracked black pepper to taste

Directions 

  • Add the chicken, apples, celery, shallot, cheddar, basil, and chives to a large bowl.
  • In a separate bowl, whisk together the mayonnaise, whole grain mustard, Dijon, apple cider vinegar, maple syrup, salt, and black pepper.
  • Pour the dressing over the chicken salad and toss until everything is evenly coated. Taste and adjust with more salt, pepper, maple syrup, or apple cider vinegar as needed.
  • To make the melt: Slice a croissant lengthwise, toast it and melt a slice of cheddar on it, then place the cold chicken salad inside. Eat it while the salad is cold and the croissant is warm.
Rotisserie chicken works in place of grilled. You'll need about 3 to 4 cups of chopped meat.
Grate the cheddar from a block. Pre-shredded will make the dressing chalky.
Keeps in an airtight container in the fridge for up to 4 days. Don't freeze it.