Kim's Chicken Salad - Cook For Your Life-anti-cancer recipes

Kim’s Chicken Salad

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

Although this recipe involves cooking the chicken, this Kim’s Chicken Salad recipe is one of the good ways to use up leftover roasted or poached chicken, or the last of the Thanksgiving turkey....


  • 2-pounds of boneless, skinless chicken breast
  • Drizzle of olive oil
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons poppy seeds
  • ¾ cup walnuts, chopped
  • 2 heaping cups red grapes, washed and cut in half
  • 1 apple, diced
  • Salt and pepper, freshly ground, to taste

Nutrition Facts


536 cals


34 g

Saturated Fat

5 g

Polyunsaturated Fat

17 g

Monounsaturated Fat

9 g


20 g


15 g


3 g


39 g


707 mg


  1. Preheat the oven to 375 degrees.
  2. Place the chicken breasts in one layer in a baking pan. Sprinkle with salt and pepper and a drizzling of olive oil. Add ½ cup of water, cover with foil and bake for 25 minutes or until cooked through.
  3. Let the chicken cool at room temperature then chill, covered, in the refrigerator until ready to use. Once cold, cut into bite-sized pieces.
  4. In a bowl, whisk together the mayonnaise, yogurt, vinegar, honey, poppy seeds, salt and pepper. Mix in the diced chicken, walnuts, grapes, and apple until well dressed. Taste for seasoning. Serve in a sandwich or over greens.

Chef Tips

Buy pre-cooked rotisserie chicken from the supermarket if in a hurry.

Sub the chopped walnuts with toasted pumpkin seeds, if preferred.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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