Apple and Walnut Chicken Salad
Ingredients:
3 chicken breasts
2 tart green apples
2 tb fresh lemon juice
2/3 cup chopped pitted dates
1 cup finely chopped celery*
Salt; to taste
Freshly ground black Pepper; to taste
1/2 cup chopped toasted walnuts
—Poaching Liquid—
4 cups chicken stock
1 celery leaf
1 parsley sprig
1 pinch Salt
1 tb fresh lemon juice
—Dressing—
1/3 cup sour cream
1/3 cup mayonnaise
2 tb fresh lemon juice
* Use only the tender inner stalks of celery for this recipe.
Method:
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 1cm 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.