Monday, April 16, 2012

Chicken Salad with Green Apples

Serves 4
Hands-On Time: 20m
Total Time: 35m


4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1/4 cup fresh lime juice (from 2 to 3 limes)
1 tablespoon white wine or rice vinegar
2 tablespoons light brown sugar
4 scallions (white and light green parts), thinly sliced
2 Granny Smith apples (peeled, if desired), diced
1/3 cup roasted peanuts, roughly chopped
2 tablespoons thinly sliced fresh mint
1/2 cup thinly sliced fresh basil


Pat the chicken dry with paper towels. Pound it to an even thinness.

Place the chicken in a large saucepan and add water to cover by ½ inch. Add 3 teaspoons salt and ½ teaspoon pepper and bring to a gentle simmer.

Cook until no trace of pink remains, 8 to 10 minutes. Transfer to a bowl of ice water for 5 minutes.

Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

Drain, pat dry, and dice the chicken. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper.

Toss and divide among individual plates.

By Kate Merker, August 2006

See Nutritional Information for this recipe »
Nutritional Information
Per ServingCalories 269Calories From Fat 27%Fat 8g
Sat Fat 1g
Cholesterol 68mg
Sodium 730mg
Carbohydrate 20g
Fiber 4g
Sugar 13g
Protein 31g

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