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Chef D – Chicken and Apple Salad

Chicken and Apple Salad

Serves 4 main, 6 sides

 

2 cups (16 oz.) chicken, cooked and shredded or chopped

2 Granny Smith apples, halved, cored, and cut into ¾ inch pieces

1 lemon, zested and juiced, zest before juicing

3 tbsp (45ml) canola or vegetable oil

2 tbsp (30ml) sour cream

Salt and pepper to taste

1 large stock of celery, sliced thinly crosswise

3 tbsp (45ml) raisins

1/4 cup (75ml) toasted walnuts, chopped coarse

1 head of romaine lettuce, washed and chopped

 

Directions:

Toss cut apples in 1 tablespoon lemon juice in medium bowl and set aside.

In small bowl, whisk together remaining lemon juice, zest and the oil, then add the sour cream. Season to taste with salt and pepper.

Stir together chicken, celery, raisins and walnuts with the apples. Drizzle dressing over fruit mixture stirring to coat.

Place 1 cup of chopped romaine on a plate. Spoon portion of fruit and chicken mixture onto each bed of chopped lettuce and serve immediately.

 

Chefs Tip: Use your family’s favourite lettuce in this recipe. They are all good choices.

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