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.

Waldorf salads taste great when chicken is added.  Here is an easy recipe that will enable you to create a chicken waldorf salad in minutes.

Ingredients:

1 large Green Apple
2 large Red Apples
1/2 Cup of Green Grapes
1/2 Cup of Diced Celery
1/3 Cup of Raisens
1 Cup of Cubed Chicken
1/2 Cup of Mayonnaise
1/4 Cup of Sour Cream
1 1/2 tsp Sugar
1/2 tsp Lemon Juice

Method:

Combine dressing ingredients and add to the salad. Mix together.

About Sue:  Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.