Apple Chicken Salad

Happy Tuesday!

I’m stopping to catch my breath and reflect after finishing up another round of camp last week.  I’m amazed at how much love and joy and GRACE the Lord gave us in carrying us through these weeks.  In all of the moments when we didn’t think we had our act together, HE did. I’m blown away every year by the impact God allows a bunch of 1st through 6th grade campers to have on my life.  It’s so easy to get caught up in “adult life” and dragged down by the seeming monotony of it that sometimes I lose my wonder and awe.  I’m so grateful for the reminder of these children’s joyful spirits and the passion and excitement they still have in the little things.  To see them worship is one of the most beautiful sights in the world. (And I’ve been to the Grand Canyon–ha!)

Then people brought little children to Jesus for Him to place His hands on them and pray for them. But the disciples rebuked them. Jesus said, “Let the little children come to me, and do not hinder them, for the kingdom of heaven belongs to such as these.”  (Matthew 19:13-14, NIV)

I’m so, so thankful for those kiddos and how the Lord uses them to open the eyes of adults. What a wonderful week.

On another note, not only did I come home reflecting, but I also came home craving a chicken salad.  This little combo was simple and absolutely hit the spot.  I love a good cheese plate, and one of my favorite combinations is apple + Dijon mustard.  Those are both in this chicken salad, so I give it two thumbs up.


Apple Chicken Salad

  • 2 cups cooked chicken, roughly chopped + shredded
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup apples, diced
  • 1/2 cup celery, diced
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts
  • 3/4 cup mayonnaise
  • 1 1/2 tbsp Dijon mustard
  1. Combine chicken with lemon juice, salt, and pepper.  Cover and refrigerate for one hour.
  2. Stir in all remaining ingredients.  Chill for another hour and serve.


  • Vicky Dixon

    I, too, love chicken salad, and your recipe is very similar to mine. I’ve never used the lemon juice or the Dijon mustard, but I think I’d like it. Also, I add about a cup (I’m bad about not measuring 😜) of red grapes cut in half or quartered.

    • savannah

      I’m pretty bad about not measuring, too. I think the hardest part for me about blogging about what I make is that it’s forcing me to actually measure everything!

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