Apple and Walnut Chicken Salad

This recipe serves:  1 2 4

2 tablespoons dry white wine, such as Sauvignon Blanc
1/4 pinch of salt
3 black peppercorns
Juice of 1/4 lemon
1/2 sprig fresh thyme
chicken breast, boneless, skinless about 4 ounces
2 tablespoons non-fat sour cream
2 tablespoons non-fat sour cream
1/2 apple , cored and chopped
2 tablespoons diced celery
1 tablespoon diced red onion
1 teaspoon chopped, fresh parsley
salt and pepper
2 cups mixed salad greens
1 tablespoon chopped walnuts, toasted
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breast and enough water to cover. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let the chicken cool in the liquid.

2. In a large bowl, mix the sour cream, apples, celery, red onion and parsley together.

3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, add it to the sour cream mixture and toss. Season to taste with salt and pepper. Refrigerate until ready to serve.

4. Place the salad greens on the plate. Top the greens with the chicken salad and garnish with walnuts.

Serving Size: 1 salad

SEE ALL THE FACTS

• Print this recipe
• Email to a friend