| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken, Dressings, Salads | 4 | Servings | |
INGREDIENTS
| 3 | Chicken breasts -, 1 lb.ea. | |
| 2 | Tart green apples | |
| 2 | T | 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 | T | Fresh lemon juice |
| Dressing- | ||
| 1/3 | c | Sour cream |
| 1/3 | c | Mayonnaise |
| 2 | T | Fresh lemon juice |
INSTRUCTIONS
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
<nlberry@prodigy.net> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 303
Calories From Fat: 173
Total Fat: 20.1g
Cholesterol: 15.1mg
Sodium: 325.2mg
Potassium: 392.3mg
Carbohydrates: 32g
Fiber: 4g
Sugar: 22g
Protein: 3.9g