Thursday, October 4, 2012

APPLE ALMOND CHICKEN SALAD

I don't like the chicken salad from Costco--large chunks of chicken, too large pieces of grapes and/or craisins and way too much dressing. There--I said it. If you like it we are still friends! My wonderful friend Brooke came up with this recipe for a bridal shower a few years ago and it is a favorite at our house. I frequently make it to keep in the fridge so my hubby can make his own lunch!! Good idea, no?

3-4 boneless, skinless chicken breasts
  (or skip this step and used canned chicken--I don't like)
Place breasts in a pan and cover with 2-3 inches of water. Add:
   1 stick of celery--cut into a few pieces
    1/2 of a medium onion, cut into chunks
    a few mini-carrots
    salt
    pepper

Bring the chicken to a boil and turn heat to simmer. Cook for 30-40 minutes until chicken is tender.  Remove the chicken from the broth and let cool. Discard the broth or save it for a recipe that needs chicken broth. It's tasty. Make sure it has enough salt.  Shred chicken.

Add:

equal parts of mayonnaise and sour cream
  Amount determined by how much dressing you like
One medium apple, peeled and diced small or grated
1/2 c. slivered almonds (or pine nuts, walnuts or pecans)
2-3 diced green onion--diced very small
salt and pepper to taste

Optional add ins:
  Diced celery
  Diced red pepper

Mix altogether with shredded chicken. Refrigerate and serve on croissant rolls, or any good sandwich bread. Is good with crackers or on celery sticks also.


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