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Chicken Salad Ideas, Spicy Salsa & Apple Braised Chicken

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Chicken Salad

If you want to add some crunch to your Chicken Salad, fold in some apple chunks instead of celery.  This is  great way to make your meal more filling and vibrant in a very healthy way.

Spicy Salsa


Apple diced into 1/4-inch pieces.

Chopped orange segments

Jalapeno, finely minced

Onion, chopped

Lime juice

Apple cider vinegar

Vegetable oil

Fresh cilantro


In a medium bowl, toss apple with chopped orange segments, a finely minced jalapeno, chopped onion, a little lime juice, apple cider vinegar, vegetable oil and fresh cilantro.

Apple Braised Chicken


2 tsp olive oil  

1 pound uncooked boneless skinless chicken breast(s), four 4-oz pieces  

1 Tbsp all-purpose flour  

2 large uncooked red onion(s), sliced  

1 tsp kosher salt  

1/4 tsp black pepper, freshly ground  

1 1/2 cup(s) apple cider  

1 cup(s) fat-free reduced sodium chicken broth  

1 tsp Dijon mustard  

2 large Granny Smith apple, sliced  

1 Tbsp fresh sage, minced  

4 tsp fresh parsley, chopped  


Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of chicken breasts with flour; cook until browned on both sides, flipping once, about 3 to 5 minutes per side. Remove from skillet to a plate.

Add onions, salt, and pepper to same pan and reduce heat to medium-low; cook, stirring frequently, until onions are softened, about 8 to 10 minutes.

Add cider, broth and mustard to pan; stir to combine.

Return chicken to pan and increase heat to medium-high; bring to a boil. Cook, uncovered, for 15 minutes.

Add apples and sage to pan; flip chicken over, stir mixture and continue to cook, uncovered, until chicken is cooked through, about 10 to 12 minutes. Sprinkle with parsley and serve.

Yields 1 chicken breast and about 3/4 cup apple mixture per serving.

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