Green apple chicken salad from Lunch in Culver City. (Kirk McKoy / Los Angeles…)
Nice crunch, great colors and a wonderfully fresh combination of flavors all in a simple salad! Toss together diced chicken with a little red onion, celery, currants and apple for a bright flavor pairing similar to a classic Waldorf, and the whole dish comes together in less than 30 minutes.
For more quick-fix dinner ideas, check out our video recipe gallery. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
The magic of pate-a-choux
Go behind the scenes at the Test Kitchen
Browse hundreds of recipes from the L.A. Times Test Kitchen
You can find Noelle Carter on Facebook, Google+ and Twitter. Email Noelle at firstname.lastname@example.org.
Lunch's green apple chicken salad
Total time: 25 minutes
Servings: 4 to 6
Note: Adapted from Lunch
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 cooked boneless and skinless chicken breasts, diced (a generous 2 cups)
2 small celery stalks, cut into small dice
1/2 red onion, cut into very small dice
1/2 green apple, cored and cut into medium dice
1/3 cup currants (raisins may be substituted)
Salt and pepper, if desired
1. In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.
2. To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.
Each of 6 servings: 188 calories; 12 grams protein; 10 grams carbohydrates; 1 gram fiber; 11 grams fat; 1 gram saturated fat; 39 mg cholesterol; 7 grams sugar; 163 mg sodium.