*  Exported from  MasterCook  *

                      Apple And Walnut Chicken Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Chicken
                Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Chicken breasts - (1 lb.ea.)
   2                    Tart green apples
   2      tablespoons   Fresh lemon juice
     2/3  cup           Chopped pitted dates
   1      cup           Finely chopped celery *
                        Salt -- to taste
                        Freshly ground black -
                        Pepper -- to taste
     1/2  cup           Chopped toasted walnuts
                        === Poaching Liquid ===
   4      cups          A Basic Chicken Stock **
   1                    Celery leaf
   1                    Parsley sprig
   1      pinch         Salt
   1      tablespoon    Fresh lemon juice
                        === Dressing ===
     1/3  cup           Sour cream
     1/3  cup           Mayonnaise
   2      tablespoons   Fresh lemon juice

* Use only the tender inner stalks of celery for this recipe.

 ** Note:  See the "A Basic Chicken Stock" recipe which is included in this collection.

 Poach the chicken breasts in the poaching liquid for 10 minutes,
 or just until the pink color is gone throughout.  
The breasts will be firm when pressed with the back of a fork.
  Let cool to room temperature in the liquid. 
 Remove and discard the skin and bones, and shred the chicken into bite-size pieces.
Core, peel, and cut apples in 1/2" slices. 
 In a large bowl, toss the apples with 2 tablespoons lemon juice.  
Add the chicken, dates, and celery. Toss to mix well.
In a small bowl, whisk together the sour cream, mayonnaise, and 2 tablespoons lemon juice.  
Add to the chicken mixture, along with salt and pepper.  Toss again to combine well.
Cover and chill the salad for 1 hour or more.  
Just before serving, stir in the walnuts.  This recipe serves 4 to 6.

 Serve this classic fruit and chicken salad on a bed of red and white cabbage.

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