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See notes in post above for how to grill the chicken if you haven’t done so already. Let cool, chop chicken into chunks and measure out two cups.
Add chicken, diced apple, celery, onion and walnuts in a large bowl. In a small bowl whisk together the mayonnaise, yogurt, lemon juice and mustard until combined.
Add dressing to the bowl with the chicken mixture and toss until everything is well combined. Top with fresh thyme, if using.
Serve salad as is, in a wrap, sandwich or as a topping for salad.
Store leftovers in an airtight container for 3-5 days in the refrigerator. Unfortunately chicken salad doesn’t freeze well so if you meal prep this salad plan to eat it within 3-5 days of making!