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Chunky Chicken Salad
with Apples, Dried Cranberries and Toasted Nuts |
1 whole chicken breast
4 firm red skinned apples, cut into 1/2 inch cubes
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1 to 2 teaspoons cinnamon
3 tablespoons sweet red wine
1/2 cup dried cranberries or dried cherries
1/2 cup coarsely chopped toasted almonds or walnuts
1/3 cup low fat sour cream
2 1/2 teaspoons creamy horseradish
6 to 8 butter lettuce leaves
Place chicken breast in a small saucepan with just enough water
to come half way to the sides. Cover and poach until no longer
pink. Cool in liquid, then skin, bone and cut into 1/2 inch
cubes.
In a bowl combine apples with lemon juice. Mix together honey,
cinnamon, wine and cranberries and add to apples. Add chicken,
nuts, sour cream and horseradish. Mix just until combined. Taste
again for seasonings, adding more sweet (honey) or sour
(horseradish) as desired. Spoon individual servings over lettuce
leaves to serve.
(If honey is very thick, warm first in microwave for 30 seconds
to liquefy.)
Serves 6
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