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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 3 Chicken breasts 2 Tart green apples 2 Tablespoon(s) Fresh lemon juice 2/3 Cup(s) Chopped pitted dates 1 Cup(s) Finely chopped celery 1/2 Cup(s) Chopped toasted walnuts 4 Cup(s) Chicken Stock 1 Celery leaf 1 Parsley sprig 1 Pinch(s) Salt 1/3 Cup(s) Sour cream 1/3 Cup(s) Mayonnaise |
Directions: 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".
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