Chicken Salad with Apples and Chives Recipe

by katerina on March 28, 2007

I actually needed to find some use for the chives on my front porch which are really thriving from all the rain we have had. I love chives, but I find that sometimes they are too subtle for the things that I cook. They were quite nice in this salad, they were not a stand out but rather a nice compliment to the other flavors.

I served this chicken salad on some toasted homemade light rye bread which is so dense you can really only eat a half sandwich. I think it would also be really good on a light focaccia that you could grill.

If you don’t have leftover chicken to make this salad try roasting some. I took this suggestion from Ina Garten on how to cook chicken for chicken salad and I love the flavour it creates. I like using chicken breasts with the skin on and bone in. Rub the chicken with olive oil, salt and pepper. Roast at 350F for 35 to 40 minutes or until done. Allow to cool until you can handle and then shred. That’s how you can cook chicken for chicken salad.

Print Recipe

Chicken Salad with Apple and Chives

(serves 2)

1 chicken breast, cooked cooled and shredded
1/4 celery stalk, cut in half lengthwise and finely sliced
1/4 apple, cut into 2cm long pieces and finely sliced.
2 tablespoons mayo
1 teaspoon Dijon mustard
small lemon wedge
lots of pepper and some salt to taste
bread

Squeeze the lemon on the apples and toss to prevent apples from browning, discard lemon. Combine all ingredients and fill sandwiches.


Calories(approximate per serving): 350



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