Online Reporter
Chef Rudo Kandiero
Looking for something light and refreshing this Easter?
This fresh, creamy chicken salad served on crisp apple rounds is elegant and perfect for lunch or brunch.
Ingredients
Chicken salad
Three cups rotisserie chicken, finely diced;
One honeycrisp apple, finely diced (plus extra for apple rounds);
One-third cup sliced almonds, lightly toasted;
Quarter cup dried cranberries;
Two green onions, thinly sliced;
One third cup mayonnaise;
Two tablespoons Greek yoghurt or sour cream;
One tablespoon lemon juice;
One teaspoon Dijon mustard;
Salt and black pepper to taste
For serving
One to two honeycrisp apples, sliced horizontally into quarter-inch rings, cores removed;
Microgreens or fresh herbs, for garnish
Method
1. Make the dressing: In a medium bowl, whisk together the mayonnaise, Greek yoghurt, lemon juice, Dijon mustard, salt and pepper until smooth.
2. Combine the salad: Add the diced chicken, diced apple, toasted almonds, cranberries and green onions to the bowl. Gently fold the ingredients together until they are evenly coated and ultra-creamy.
3. Chill: Refrigerate the mixture for at least 20 minutes to allow the flavours to meld.
4. Prepare the apple rounds: Slice the remaining apples horizontally into clean rings. Remove the cores using a small circular cutter or a knife.
5. Assemble: Spoon a generous scoop of the chicken salad onto each apple round. Finish with a sprinkle of microgreens or fresh herbs for a professional touch.
Tips
Lightly toasting the almonds adds a necessary depth and a satisfying crunch.
Honeycrisp apples are recommended for their superior sweet-crisp contrast, though any firm, tart apple will work.
Serve these on a vintage platter for an elevated, brunch-worthy look that feels special despite the simple ingredients.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on 0772748509.
