Shredded Roast Chicken Salad with Raisins and Apple
A vibrant, no-cook salad that brings together tender shredded roast chicken, plump golden raisins, crisp apple, and celery, all coated in a creamy yogurt-mayo dressing scented with fresh basil. It comes together in just 10 minutes and is naturally gluten-free — ideal for quick lunches, potlucks, or light summer dinners. It gets even better after a rest in the fridge!
🛒 Ingredients
4 servings
- 1 small roast chicken, shredded
- 100 g (3.5 oz) seedless golden raisins
- 2 celery stalks, thinly sliced
- 1 Granny Smith apple, diced into small cubes
- Juice of 1 lemon
- 150 g (⅔ cup) mayonnaise
- 125 g (½ cup) plain yogurt
- Fresh basil leaves, to taste
- Salt and freshly ground black pepper
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Using two forks, shred the roast chicken meat, discarding the skin and bones. Transfer to a large mixing bowl.
- 2
Dice the apple into small cubes and toss immediately with the lemon juice to prevent browning. Add to the bowl along with the raisins and sliced celery.
- 3
In a separate bowl, whisk together the mayonnaise and yogurt until smooth and creamy. Season with torn basil leaves, salt, and pepper.
- 4
Pour the dressing over the chicken mixture and fold gently until everything is evenly coated. Refrigerate for at least 15–20 minutes before serving.
💡 Chef's Tip
A store-bought rotisserie chicken cuts prep time in half. For a festive touch, top with toasted cashews or crushed crackers right before serving for an irresistible crunch.
Similar Recipes
Same category — Poultry
Same difficulty — Very Easy
🍽️ Complete your meal
More ideas to accompany this dish
