Apple Chicken Salad

A creamy yogurt parsley dressing is the start of this easy-to-assemble salad with spinach, fresh apples and toasted walnuts.

Prep Time
15 min
40 min


Chicken & salad

  • 1 lemon, zested and juiced, divided
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ tsp each sea salt and ground black pepper
  • 2 8-oz boneless, skinless chicken breasts
  • 1 cup raw unsalted walnuts
  • 8 cups baby spinach
  • 2 green or red apples, sliced
  • 2 stalks celery, chopped or sliced


  • 1/2 cup full-fat plain Greek yogurt
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 tbsp fresh flat-leaf parsley, minced
  • 1 clove garlic, minced
  • ¼ tsp each sea salt and ground black pepper


  1. Prepare chicken: Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, mix together lemon zest and juice, parsley, salt and pepper. Add chicken and coat in mixture. Place on prepared sheet and bake for 22 to 25 minutes, until cooked through. Cool and slice or shred.
  2. Place walnuts on a second baking sheet and toast in the oven for 7 minutes, until fragrant and golden.
  3. Meanwhile, prepare dressing: Whisk together all dressing ingredients.
  4. To assemble the salad, place spinach, apples and celery on a platter or in a bowl. Top with chicken, walnuts and dressing.

Note: If following our Meal Plan, store dressing and salad separately in the fridge and walnuts at room temperature.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 523
  • Carbohydrate Content 23 g
  • Cholesterol Content 67 mg
  • Fat Content 35 g
  • Fiber Content 6 g
  • Protein Content 32 g
  • Saturated Fat Content 5 g
  • Sodium Content 387 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 15 g
  • Polyunsaturated Fat Content 14 g