It’s starting to get warm here, which means it’s time to break out some cooler dishes to help combat the heat. This chicken and apple salad is an attempted copy cat recipe from the Corner Bakery, because it’s sooooo good and makes for refreshing meal on a warm spring or summer day. My little ones haven’t gotten to the point of appreciating the combination of flavors (probably because of those red onions), but it’s an excellent balance of sweet and savory. Pairs perfectly on fresh country bread for a light meal or you can use this as an opening appetizer dish with crackers.
3/4 to 1 Lb Chicken Breast or Tenders
1/2 Red Onion
2-3 Stalks Celery
1 Small to Med Granny Smith Apple
1/2 Cup Currants
1 Cup Mayo
1/2 Tbsp Sugar
One thing I will often do is prep a dish ahead of time if it’s feasible. The chicken, onions, and celery work well in this recipe to do the day before if needed. Boil the chicken until cooked through and let cool enough so you can chop it to bite size pieces. Chop the onions and celery as well and then you can refrigerate this mix overnight if you like.
I will usually wait to add the final ingredients right before serving, primarily because I like the apple looking fresh and unoxidized. Discard the core and chop the Granny Smith into bite sized cubes. Next up, add the currants (little itty bitty raisins), mayo, and sugar. Mix it all up and serve immediately or refrigerate for later. I love the color mix of this salad and it looks fabulous in a big bread bowl if you’re entertaining. Not to mention, absolutely delish also. Nomnom…