California Chicken & Apple Salad

 

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Serves 4 to 6

 

I grew up on a commercial poultry ranch at Lake Elsinore, California.  Chicken and turkey were our mainstay.  Hot dogs were a rare and exotic treat.  My mother was constantly experimenting with new and different ways to serve chicken.  This delectable salad was one of my favorites.  It makes an excellent salad and in hot weather, it’s a welcome and refreshing light entree.

 

The Dressing:

 

1/2 sour cream

1/2 cup mayonnaise, or your favorite commercial brand

1 tablespoon sweet and hot brown mustard

1/4 cup apple juice

 

Blend all ingredients together well and set aside.

 

The Salad:

 

2 crisp red skinned apples, cored and chopped, skin on

1 stalk celery, chopped

1 green onion, chopped, including most of the green

About half a sweet red onion, cut into thin rings

2 cups shredded, pre cooked chicken

1 or 2 avocados, diced

1 tablespoon minced fresh dill weed

1 tablespoon minced fresh mint leaves

Salt and fresh coarse ground black pepper to taste

 

Crisp lettuce leaves

 

Combine all salad ingredient except lettuce and toss lightly.  Add the dressing and again toss lightly.  Chill.  Line a salad bowl with crisp lettuce leaves and add the chilled salad.  Garnish with sprigs of fresh mint or dill weed.

 

 


        Copyright © 2008 - Geraldine Duncann

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