JALAPEÑO, APPLE, & DILL CHICKEN SALAD

Salads + Soups
Written By Aubree Holmes

I’ve always been a sucker for a good chicken salad, but upon first tasting this one, all others paled in comparison…

This recipe has been perfected over the years by my friend, Elisha, who was kind enough to share it with me. Jam-packed with flavor, crisp apples bring sweetness and crunch, vinegar-soaked onions and lime add a bit of tang, fresh dill brings an unexpected herby element, and jalapeño and cayenne add a little kick (can be adjusted according to your preference). The only traditional thing about this chicken salad is the mayonnaise which holds everything together and adds a nice creaminess.

Serve this with tortilla chips, salty crackers, or over toasted bread with some chopped avocado.

YOU WILL NEED

  • 1 small red onion, finely chopped

  • 1/2 cup apple cider vinegar

  • 2/3 cup avocado oil mayonnaise or vegan mayonnaise

  • 1 bunch of dill, finely chopped 

  • 1/2 teaspoon cayenne pepper 

  • Juice from 1 lime

  • Salt and ground black pepper, to taste

  • 4 chicken breasts, poached and chopped

  • Honeycrisp apple, chopped 

  • 1 large jalapeno, finely chopped (and seeded if you don’t want it spicy)

TO MAKE

In a small bowl, soak the onions in apple cider vinegar. Cover and refrigerate for at least 30 minutes.

In a large bowl, mix together the mayonnaise, dill, cayenne pepper, lime, salt, and pepper. Gently toss in the chicken, apples, jalapeño, and drained vinegar-soaked onions.

Serve right away or refrigerate in a sealed container for up to 5 days.

Aubree Holmes
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CHICKEN APPLE BREAKFAST SAUSAGE