Hummus Chicken Salad
A quick, creamy chicken salad with hummus, crisp apples, and rosemary for a bright, easy lunch.
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Measuring cups and spoons
- Whisk or fork
- spoon for stirring
Ingredients
- 2 cups shredded rotisserie chicken
- 1/2 cup green apple small, diced
- 1/2 cup red apple small, diced
- 1/4 cup dried cranberries
- 1/2 cup hummus
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1 tablespoon fresh rosemary minced
- 1/2 teaspoon black pepper or to taste
- 1/4 teaspoon kosher salt or to taste
Instructions
- Place the shredded rotisserie chicken, diced green apple, diced red apple, and dried cranberries into a large mixing bowl and gently toss to combine.
- In a small bowl, whisk together the hummus, Dijon mustard, honey, lemon juice, minced rosemary, black pepper, and kosher salt until smooth and well combined.
- Pour the hummus dressing over the chicken and apple mixture, then stir until everything is evenly coated.
- Serve immediately or cover and refrigerate; the salad will keep for up to 4 days.
Notes
- Use rotisserie chicken for convenience.
- Adjust honey and mustard to taste.
- Chop apples into small, bite-sized pieces for easy eating.
- Fresh rosemary gives best flavor; use 1 teaspoon dried if needed.