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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Chicken Salad with Fruit


  • 1 lb cooked chicken breast
  • 1 cup diced celery
  • ¾ cup grapes (red or green), halved
  • 1 avocado, peeled, seeded and diced
  • 1 apple, cored and diced
  • 1 cup mayonnaise
  • ½ cup chopped walnuts
  • ½ cup dried cranberries
  • juice of ½ lemon
  • salt and black pepper, to taste


You can use leftover cooked chicken or cook the chicken any way you like – roast it, grill it, it doesn't matter as long as it’s cooked. Shred the chicken or chop finely.

 Combine with the avocado, dried cranberries, apple, walnuts and celery in a large bowl and mix well. Mix the mayonnaise, lemon juice and a little salt and pepper in a separate bowl. 

Pour the dressing into the bowl with all of the other ingredients and mix well to coat the ingredients with the dressing. 

Place the chicken salad in the refrigerator to chill before serving. Serve over lettuce leaves or baby spinach.

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