Chicken-Apple Salad

Diced chicken, crunchy apples with the skin still on, chopped celery, and plump raisins tossed in a lemon-spiked mayonnaise dressing and chilled. Served in crisp lettuce cups, this salad is a light lunch that’s all about texture contrasts: tender chicken, snappy apple, crunchy celery, and chewy raisins in every bite.

Leaving the apple skin on adds color and extra crunch. The lemon juice does double duty, keeping the apple from browning and adding a tang that brightens the mayonnaise.

Chill the salad thoroughly before serving. Cold chicken salad tastes cleaner and the flavors meld together better than when it’s freshly mixed at room temperature.

Kitchen Tips

• Dice the chicken and apples to a similar size so every forkful has an even mix.
• Use a crisp, tart apple like Granny Smith or Honeycrisp. Soft, mealy apples turn mushy in the dressing.
• Toss the diced apples with the lemon juice first before combining everything else. This guarantees the acid coats every piece and prevents browning.
• Choose sturdy lettuce leaves like butter lettuce or iceberg for cups that hold up under the filling.

Variations

• Add toasted walnuts or pecans for a nutty crunch.
• Swap mayonnaise for Greek yogurt for a lighter, tangier dressing.
• Stir in a teaspoon of curry powder for a Waldorf-meets-coronation twist.