Peak View Farm Chicken Salad

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Our chicken leg quarters and breasts work great for this favorite recipe. It’s super simple and a sure crowd pleaser!  

Roast chicken leg quarters in a glass baking dish or metal roasting pan. Drizzle leg quarters with olive oil and 1/4 cup water, cover, and roast for 2 hours at 300 degrees (meat should fall off bone when done). Remove from oven and allow to cool about 15 minutes. Remove meat from bones and shred in a bowl. Reserve bones to make a delicious and healthy bone broth (see our recipe for bone broth).


1/2 cup chopped walnuts

2 cooked Peak View Farm leg quarters, cubed or shredded

1 cup seedless red grapes, halved

1/2 cup dried cranberries

1/2 Granny Smith apple, cored and cubed

1/4 cup chopped red onion

1/2 cup mayonnaise

1/2 cup vanilla yogurt

2 teaspoons lemon juice



  1. Preheat oven to 325 degrees F (165 degrees C ).
  2. Spread chopped walnuts onto a baking sheet.
  3. Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
  4. Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad  and toss again to coat.
  5. Enjoy!