Culinary SOS: Lunch’s green apple chicken salad

Dear SOS: I love the chicken salad from Lunch in Culver City. It’s so delicious, and I always want it when I’m at home in Burbank. Please help!

Laura Meredith

Burbank

Dear Laura: Lunch’s chicken salad is a deliciously simple dish. It combines diced chicken with a little red onion, celery, currants and apple for a nice crunch, great color and a wonderfully fresh combination of flavors not unlike a classic Waldorf. And it’s just as easy to prepare.

Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week’s Food section, please share it with us: Click here to upload pictures of the finished dish.

Lunch’s green apple chicken salad

Total time: 25 minutes

Servings: 4 to 6

Note: Adapted from Lunch

1/3 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

2 cooked boneless and skinless chicken breasts, diced (a generous 2 cups)

2 small celery stalks, cut into small dice

1/2 red onion, cut into very small dice

1/2 green apple, cored and cut into medium dice

1/3 cup currants (raisins may be substituted)

Salt and pepper, if desired

1. In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.

2. To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.

Each of 6 servings: 188 calories; 12 grams protein; 10 grams carbohydrates; 1 gram fiber; 11 grams fat; 1 gram saturated fat; 39 mg cholesterol; 7 grams sugar; 163 mg sodium.

SOS REQUESTS: Send Culinary SOS requests to noelle.carter@latimes.com or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.