Apple and Walnut Chicken Salad

Title:
Apple and Walnut Chicken Salad

Yield:
4 Servings

Categories:
Salads,
Chicken,
Dressings




Ingredients:





     3    Chicken breasts - (1 lb.ea.)


     2    Tart green apples


     2 tb Fresh lemon juice


   2/3 c  Chopped pitted dates


     1 c  Finely chopped celery *


          Salt; to taste


          Freshly ground black -


          Pepper; to taste


   1/2 c  Chopped toasted walnuts


          ---Poaching Liquid---


     4 c  A Basic Chicken Stock **


     1    Celery leaf


     1    Parsley sprig


     1 pn Salt


     1 tb Fresh lemon juice


          ---Dressing---


   1/3 c  Sour cream


   1/3 c  Mayonnaise


     2 tb Fresh lemon juice






 * Use only the tender inner stalks of celery for this recipe.


 


 ** Note: See the "A Basic Chicken Stock" recipe which is included in this


 collection.


 


 Poach the chicken breasts in the poaching liquid for 10 minutes, or just


 until the pink color is gone throughout. The breasts will be firm when


 pressed with the back of a fork. Let cool to room temperature in the


 liquid. Remove and discard the skin and bones, and shred the chicken into


 bite-size pieces. Core, peel, and cut apples in 1/2" slices. In a large


 bowl, toss the apples with 2 tablespoons lemon juice. Add the chicken,


 dates, and celery. Toss to mix well. In a small bowl, whisk together the


 sour cream, mayonnaise, and 2 tablespoons lemon juice. Add to the chicken


 mixture, along with salt and pepper. Toss again to combine well. Cover and


 chill the salad for 1 hour or more. Just before serving, stir in the


 walnuts. This recipe serves 4 to 6.


 


 Comments: Serve this classic fruit and chicken salad on a bed of red and


 white cabbage. In addition this, there are several other fruit and chicken


 breast combinations you might want to fix. See the variations "Red And


 Green Grapes Chicken Salad" and "Mango Chicken Salad" (recipes included in


 this collection) for inspiration -- each one is as easy as this recipe.


 


 Recipe Source: MORE CHICKEN BREASTS by Diane Rozas (c) 1991 Harmony Books,


 New York - 128 pages - $7.00 As reprinted in the Jan/Feb,


    1992    issue of Cookbook Digest Formatted for MasterCook II by: Joe


 Comiskey {* Prodigy Service ID # JPMD44A} on 10-31-1995 Re-formatted to


 Meal Master by: Nancy Filbert {*Prodigy ID# LRCE87A} Nov. 1995


 Posted to MC-Recipe Digest V1 #813 by Nancy Berry 
on


 Sep 28, 1997