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Honey Mustard Apple Chicken Salad with Mashed Chickpeas Recipe

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4.3 from 12 reviews

A delicious and nutritious Honey Mustard Apple Chicken Salad featuring shredded chicken, mashed chickpeas for added fiber, and a tangy honey mustard dressing. This salad balances crunchy apples, celery, nuts, and creamy goat cheese with a protein-packed Greek yogurt dressing, making it perfect for a quick lunch or healthy snack.

  • Total Time: 10 minutes
  • Yield: 5 servings

Ingredients

Chicken Salad Base

  • 1½-2 cups cooked and shredded chicken (12-16 oz canned chicken)
  • 15.5 ounces chickpeas, drained and rinsed
  • 1 large apple, cubed (Granny Smith recommended)
  • ½ cup diced celery
  • ½ red onion, diced
  • ¼ cup chopped walnuts or pecans
  • Fresh parsley, to garnish
  • ¼ cup goat cheese, optional

Honey Mustard Dressing

  • ¾ cup plain Greek yogurt
  • 2½ tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1½ tablespoons apple cider vinegar
  • ½ teaspoon salt
  • Black pepper, to taste
  • ½ teaspoon garlic powder
  • 2 tablespoons mayo, optional

Instructions

  1. Mash Chickpeas: Place the chickpeas in a large mixing bowl. Use a fork or potato masher to mash the chickpeas completely or leave some whole for added texture, depending on your preference.
  2. Prepare Dressing: In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, honey, mayo (if using), apple cider vinegar, garlic powder, salt, and black pepper until smooth and well combined.
  3. Combine Salad Ingredients: Add the cooked shredded chicken, diced red onion, cubed apple, diced celery, chopped nuts, and fresh parsley to the bowl with the mashed chickpeas.
  4. Mix With Dressing: Pour the honey mustard dressing over the salad ingredients and stir thoroughly until everything is evenly coated. Taste and adjust seasoning by adding more salt, pepper, honey, or Dijon mustard as desired.
  5. Chill Before Serving: For the best flavor and texture, refrigerate the salad for at least 20 to 30 minutes before serving. The salad can be stored in the refrigerator for up to 4 days since the chicken is already cooked.

Notes

  • Using Granny Smith apples adds a tart crunch that balances the sweetness of the honey mustard dressing.
  • You can substitute canned chicken with freshly cooked shredded chicken if preferred.
  • For extra creaminess, mayo is optional in the dressing but can be omitted for a lighter version.
  • Chilling the salad enhances the flavors and texture.
  • This recipe is versatile; feel free to swap walnuts for pecans or add green onions for extra bite.
  • Store leftovers covered in the fridge and consume within 4 days for freshness and safety.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://avascooking.com/honey-mustard-apple-chicken-salad-with-mashed-chickpeas-recipe/