Chicken salad - crispy fresh chicken lunch with apples, celery and mayo
Salads,  Starters and appetizers

Crispy fresh chicken lunch

In Denmark we like to make different mayonnaise based salads that are served for lunch with bread and/or a green salad. This chicken salad with apples and celery is a particular favorite of mine and was created by accident one day when I ran out of curry. Classic chicken salads in Denmark typically include curry or asparagus, but since I didn’t have either, I tried something else and ended up with a salad I thought was even more yummy than the one I originally intended.

For me it is a go to recipe because it uses ingredients I usually always have in stock. I simply need to buy chicken and I’m good to go. Also, it demands no more than 15 minutes of active cooking time as the boiling and cooling of the chicken takes care of itself.

Creamy chicken salad with crispy apples and celery (serves 2-3)


About 1 lb (about 400 g or 2 pieces) chicken breast

1 pack of concentrated liquid chicken stock (I use ‘Touch of taste’ chicken stock pod)

1/2 cup (100 ml) mayonnaise

1 tbsp Dijon mustard

1 sweet and sour apple, e.g. Braeburn, Red Delicious or Pink Lady

2 small celery sticks

Salt and pepper to taste

Rye or rustic bread and/or a small green salad

Optional: chives for garnish


1. Put the chicken in a saucepan with enough water to cover the chicken. Add a ‘touch of taste’ stock pod (or a cube of chicken stock) and boil the chicken for 25 minutes. Leave the chicken to cool for about an hour and then cut the chicken into about 1/3 inch pieces.

2. Mix the mayonnaise with the mustard and season with salt and pepper.

3. Remove the stem from the apple and cut it into small pieces. Divide the celery sticks once lengthwise and cut into small pieces too.

4. Mix the chicken and the vegetables with the mayonnaise and the chicken salad is good to go. Serve with rye bread and green salad as you like 🙂


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