Salads
Applebee's Apple Walnut Chicken Salad delivers that perfect balance of sweet, crunchy, and savory in every bite—just like the restaurant version, but with a foolproof method that takes only 15 minutes.
The secret lies in the crisp-tender chicken, toasted walnuts, and the ideal mix of sharp apple and tangy dressing that keeps everything fresh. I’ve recreated this salad countless times for lunch meetings and family gatherings, and it never fails to impress.
This recipe starts with perfectly poached or grilled chicken, which stays juicy and tender while holding up to the bold flavors. The walnuts get toasted until golden and fragrant, adding a satisfying crunch that contrasts beautifully with the creamy dressing and crisp apples.
Dried cranberries add a pop of tartness, while the mixed greens provide a light base that lets the main ingredients shine.
What you’ll end up with is a salad that’s restaurant-quality at home—crisp, flavorful, and perfectly balanced. The chicken stays moist, the walnuts are toasted to perfection, and the dressing ties everything together without overpowering. It’s the kind of dish that’s easy to assemble but feels special enough for company.
Serve this salad as a light lunch, pack it for work, or bring it to a potluck—it’s versatile enough for any occasion. The prep is simple, and the results are always crowd-pleasers. Let’s get started!
Ingredients for applebee's apple walnut chicken salad
Crisp chicken, toasted walnuts, and tangy dressing—these ingredients recreate Applebee's signature salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached or grilled, diced into bite-sized pieces |
| Red Delicious Apples 🍎 | 1 ½ cups | Diced small, skin on for texture |
| Walnuts 🥜 | 1 cup | Toasted until golden, roughly chopped |
| Dried Cranberries 🍇 | ½ cup | Chopped coarsely for texture |
| Mixed Greens 🥬 | 6 cups | Butter lettuce or spring mix preferred |
| Mayonnaise 🥫 | ½ cup | Full-fat for creaminess |
| Sour Cream 🥛 | ¼ cup | Full-fat for tangy richness |
| Apple Cider Vinegar 🍏 | 1 tbsp | For brightness and tang |
| Dijon Mustard 🌶️ | 1 tsp | For depth of flavor |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity in dressing |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked for aroma |
| Olive Oil 🫒 | 1 tbsp | For tossing toasted walnuts |
The chicken is the foundation, so choose boneless, skinless breasts—they stay juicy when poached or grilled. For restaurant-quality texture, cut them into even bite-sized pieces before cooking. Costco or Whole Foods carry pre-sliced apples if you're short on time, but fresh Red Delicious delivers that signature crispness. Walnuts are non-negotiable here—their rich, earthy flavor pairs perfectly with the apple's sweetness. Toast them in a dry pan for 3-4 minutes until golden, then toss with olive oil while still warm to enhance their aroma.
No Red Delicious apples? Honeycrisp or Fuji work just as well—they hold up better to dicing. Out of walnuts? Pecans or almonds provide a similar crunch, though the flavor will differ slightly. For the dressing, Hellmann's or Duke's mayo gives the best texture, but full-fat Greek yogurt makes a lighter alternative. The apple cider vinegar is crucial—it cuts through the richness and brightens the entire salad. If you can't find it, white vinegar works in a pinch, but the apple flavor will be less pronounced. The cranberries can be omitted if you prefer a less tart profile, but they add that signature pop of color and acidity.
Prep the dressing first—it needs 10 minutes to meld flavors properly. Store it in an airtight container in the fridge for up to 5 days, though the texture may separate slightly. The chicken stays best for 2 days in the fridge if prepped ahead, but assemble the salad just before serving to maintain crispness. Walnuts keep for 6 months in the pantry, while dried cranberries last 12 months unopened. For meal prep, store components separately and toss together when ready to eat—this salad tastes even better the next day as flavors develop.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear, the chicken gets sliced thin in no time with a knife or food processor—no butchering skills required. The apples? Just core and dice, or buy pre-sliced if you’re feeling lazy. That’s it. Done.
- Sweet-Savory Magic: Crispy chicken, tart apples, and those walnuts? It’s like autumn in a bowl—chewy, crunchy, and just sweet enough. The dried cranberries add that pop of tangy brightness that makes it way more exciting than plain chicken salad.
- Lunches Saved: This keeps like a dream in the fridge for days. Pack it in jars for work or toss it in a thermos for a picnic—no soggy greens, just fresh bites whenever you need ‘em. Honestly, it’s my go-to for busy mornings.
- Budget-Friendly Feast: Chicken breast is affordable, and you can stretch it further by using half for this salad and half for wraps or sandwiches. Walnuts and apples last forever, so you’re not breaking the bank for one meal. Plus, mixed greens are cheaper than you think if you buy them in bulk.
Step-by-step instructions for Applebee's apple walnut chicken salad
Master this restaurant-style salad with perfectly balanced textures and flavors in just 15 minutes.
Prepare the Chicken
Start by cooking the 1.5 lb boneless, skinless chicken breast to your preferred doneness. For poaching, simmer in lightly salted water for 12-15 minutes until the internal temperature reaches 165°F. For grilling, cook over medium-high heat for 6-8 minutes per side until the internal temperature reaches 165°F and juices run clear.
Once cooked, let the chicken rest for 5 minutes before dicing into ½-inch pieces. The resting period ensures the meat stays juicy and tender. For best results, use a sharp chef's knife to achieve uniform bite-sized pieces. You'll want about 2 cups of diced chicken for the salad—this quantity balances the other components perfectly.
Toast the Walnuts and Prepare the Apples
Heat a dry skillet over medium heat and add the 1 cup walnuts. Toast them for 3-4 minutes, stirring constantly, until they release their aroma and turn a beautiful golden color. Remove from heat immediately to prevent burning and transfer to a plate to cool.
While the walnuts toast, dice the 1.5 cups Red Delicious apples into small, even pieces—about ¼-inch cubes. Leave the skin on for texture and color. Toss the diced apples with 1 tablespoon granulated sugar and let them sit for 5 minutes to draw out their natural juices. This step enhances their sweetness and prevents the salad from becoming watery.
Assemble the Dressing
In a medium bowl, whisk together the ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard until smooth. Gradually add ¼ cup water (not listed in ingredients but necessary for consistency) while whisking to achieve a creamy, pourable texture. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
Taste the dressing and adjust the balance of sweetness and tang as needed. If it's too thick, add another 1 tablespoon water at a time until it reaches a consistency that coats the back of a spoon. This dressing is the heart of the salad—its creamy richness complements the crisp apples and toasted walnuts beautifully.
Combine All Ingredients
In a large bowl, gently combine the diced chicken, toasted walnuts, diced apples, and ½ cup dried cranberries. Pour the dressing over the mixture and toss gently with a spatula to coat everything evenly. Add the 6 cups mixed greens last and toss just until the greens are wilted and the dressing is distributed throughout.
Let the salad sit for 5 minutes before serving to allow the flavors to meld. This resting period ensures the dressing fully coats the chicken and walnuts, creating a cohesive texture. The apples should still retain some bite, the walnuts their crunch, and the cranberries their chewy texture—each component should be distinct yet harmonious in every bite.
Serve and Enjoy
Divide the salad into four serving bowls, ensuring each portion contains an equal distribution of greens, chicken, apples, walnuts, and cranberries. Garnish with additional diced apples or a sprinkle of walnuts for extra visual appeal. Serve immediately for the best texture and flavor experience.
This salad delivers a perfect balance of sweet, tangy, creamy, and crunchy elements. The chicken provides protein, the apples add natural sweetness, the walnuts contribute healthy fats, and the cranberries bring a tart contrast. Each bite should be a harmonious blend of textures and flavors that captures the essence of Applebee's signature dish.
Pro Tips For Making Applebee'S Apple Walnut Chicken Salad
- BRINE THE CHICKEN: Toss your chicken breasts in a bowl with ¼ cup salt dissolved in 4 cups cold water for 20-30 minutes before cooking. I learned this the hard way—dry, rubbery chicken ruins the salad’s balance. The salt keeps it juicy and makes slicing easier, which matters when you’re cutting against the grain later.
- CHOP APPLES SMALL: Cut the Red Delicious apples into ¼-inch dice, not thick slices. Thick pieces turn mushy in the dressing, while small cubes stay crisp and brighten every bite. (Yes, even if you’re impatient like me—this is non-negotiable for texture.)
- TOAST THE WALNUTS: Dry-toast the walnuts in a skillet over medium heat for 3-4 minutes until fragrant and golden. Raw walnuts taste bitter and bland in this salad—this step makes them rich and nutty. Stir often so they don’t burn (I’ve done it; it’s a disaster).
- DRESS LIGHTLY: Toss the greens with just enough dressing to coat—about 2 tablespoons per serving. Over-dressing turns the salad soggy, and the apples/walnuts need to shine. Mix the dressing in a separate bowl and drizzle it on last, like a pro.
Perfect pairings for this recipe
Crispy Chicken Upgrades
For extra crunch, swap poached chicken for grilled or pan-seared pieces. Brush the chicken with 1 tablespoon olive oil and grill over medium-high heat for 6-8 minutes per side until golden brown.
A quick sear in a cast-iron skillet with ½ teaspoon smoked paprika adds smoky depth that pairs beautifully with the sweet apples. 🔥
Sweet & Tangy Dressing Variations
Craving more brightness? Swap apple cider vinegar for 1 tablespoon lemon juice and add ½ teaspoon honey to the dressing. For a creamy twist, replace ¼ cup sour cream with Greek yogurt and fold in 1 tablespoon chopped fresh dill.
Both versions keep the signature tang but add fresh, herbaceous notes.
Nutty Alternatives
No walnuts? Pecans or cashews work in a pinch—just toast them for 2-3 minutes until fragrant. For a richer flavor, try candied pecans: Toss toasted pecans with 1 tablespoon brown sugar and 1 teaspoon cinnamon, then bake at 350°F for 5 minutes.
The caramelized sweetness elevates the salad’s depth.
Cheese Pairings
Add ¼ cup crumbled blue cheese or sharp cheddar for a creamy, tangy contrast. Fold it into the dressing or sprinkle on top just before serving. For a lighter option, use feta cheese—its salty bite cuts through the sweetness of the apples.
I love adding 1 tablespoon crumbled goat cheese for a sophisticated touch.
Beverage Pairings
Serve with sparkling apple cider for a refreshing, festive touch. The bubbles cleanse the palate between bites. For a classic pairing, try iced tea with lemon—its citrus notes complement the salad’s sweet-tart balance.
A crisp Sauvignon Blanc or Pinot Grigio also works beautifully, especially if you’re serving this as a lunch course.
Make-Ahead Tips
Prep the dressing and toast the walnuts 1 day ahead—store them separately in airtight containers. Assemble the salad 4 hours before serving to let flavors meld, but hold off on adding the greens until the last minute to keep them crisp.
For extra convenience, dice the chicken and apples 2 days ahead and store in the fridge. 💡
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poached or grilled?
Yes! Rotisserie chicken works perfectly—just shred or dice 1.5 cups of the meat to match the recipe's quantity. Look for a fresh, high-quality rotisserie chicken with juicy, flavorful pieces. Shredding removes excess fat, which keeps the salad from becoming greasy.
How do I keep the apples from turning brown?
Toss the diced apples with 1 teaspoon lemon juice or apple cider vinegar right after cutting to prevent browning. This acidic barrier slows oxidation, keeping them crisp and vibrant for up to 2 hours before serving. For longer prep, store them in cold water with a splash of vinegar in the fridge.
What if I don't like cranberries? Can I substitute something?
Swap dried cranberries for raisins, dried apricots, or golden raisins for a sweeter profile. For tartness, try dried cherries or dried blueberries. Each adds a different texture—raisins stay chewy, while dried fruit like apricots soften slightly. Adjust to ½ cup total for balance.
Is this salad kid-friendly? How can I make it more appealing?
Yes, but kids often prefer milder flavors. Reduce the cranberries to ¼ cup and add ½ cup diced celery for crunch. Serve the dressing on the side so they can control the creaminess. For extra fun, arrange the salad in a colorful pattern on the plate—kids love visual appeal!
Can I make this salad ahead of time?
Yes, but assemble it strategically. Prep the dressing, toast walnuts, and dice chicken/apples 1 day ahead, storing components separately. Combine everything 4 hours before serving (except greens) to let flavors meld. Add greens last to keep them crisp. For best texture, serve within 2 hours of final assembly.