Apple chicken salad is really the old favorite Waldorf Salad with a few refinements. The real secret of this salad is to be a little different by using both red and green apples. This gives a different taste and texture. I also add some toasted pine nuts to give a little crunch. Submitted by David McCarthy, Australia
Ingredients
- 2 cups diced boneless, skinless chicken breast
- olive oil
- 2 cups diced apples (red and green)
- 1/2 cup chopped walnuts
- 1/4 cup toasted pine nuts
- 1/2 cup chopped celery
- 1/2 cup mayonnaise
- 4 Tbsp honey
- 3 Tbsp Dijon mustard
- Pinch of rosemary
Method
Cook the diced chicken in 1 Tbsp of olive oil in a skillet. Let cool.
In a big bowl, combine cooled chicken, apples, walnuts, and celery.
In a small bowl, combine the mayonnaise, honey, mustard, and rosemary.
Fold the mayonnaise mixture into the chicken mixture and serve chilled over a red lettuce leaf.
A tip for toasting pine nuts is to place them in a pre-heated fry-pan without any oil and toss them a few time over high heat.
