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Chunky Chicken Salad with Apples, Dried Cranberries and Toasted Nuts

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  • 1 whole chicken breast
  • 4 firm red skinned apples, cut into 1/2 inch cubes
  • 2 T fresh lemon juice
  • 1 1/2 T honey
  • 1 to 2 tsp cinnamon
  • 3 T 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 tsp 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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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

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive