Three-Apple Chicken Salad

apple-chicken-salad Recipe
Beatriz Dacosta
Total Antioxidant Capacity: 3,300. Prep: 25 minutes (plus 30 minutes for chilling); Cook: 25 minutes. Three different apple varieties and pecans pump up the antioxidants in this tasty salad.

Yield:

4 servings (serving size: about 1 cup)

Nutritional Information

Calories 246
Fat 12 g
Satfat 2 g
Monofat 4 g
Polyfat 5 g
Protein 24 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 68 mg
Iron 1 mg
Sodium 287 mg
Calcium 26 mg

Ingredients

4 (4-ounce) skinless, boneless chicken-breast halves
3/4 cup diced Gala apple (about 1/4 pound)
3/4 cup diced Red Delicious apple (about 1/4 pound)
1/2 cup diced Granny Smith apple (about 3 ounces)
1/2 cup thinly sliced celery
3 tablespoons chopped pecans, toasted
1/4 cup light mayonnaise
2 tablespoons reduced-fat sour cream
1 1/2 teaspoons stone-ground mustard
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Preparation

1. Place chicken in a small saucepan and cover with water; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain, cool, and coarsely chop chicken.

2. Combine chicken, apples, celery, and pecans in bowl; toss gently to coat.

3. Whisk together mayonnaise, sour cream, mustard, tarragon, salt, and pepper. Pour dressing over chicken mixture; toss gently to coat. Cover; chill at least 30 minutes.

Note:

March 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note