Recipe: Apple and Walnut Chicken Salad

APPLE AND WALNUT CHICKEN SALAD

3 whole chicken breasts (about 1 lb each)
FOR THE POACHING LIQUID:
4 cups A Basic Chicken Stock (recipe follows)
1 celery leaf
1 parsley sprig
1 pinch salt
1 tablespoon fresh lemon juice
FOR THE SALAD:
2 tart green apples, cored, peeled, and cut into 1/2-inch slices
2 tablespoons fresh lemon juice
2/3 cup chopped pitted dates
1 cup finely chopped celery (use inner stalks)
salt and freshly ground black pepper, to taste
1/2 cup chopped toasted walnuts (added just before serving)
FOR THE DRESSING:
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
shredded red and white cabbage, optional (to serve)

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; set aside.

In a large bowl, toss the apples with 2 tablespoons lemon juice. Add the chicken, dates, and celery. Toss to mix well; set aside.

TO MAKE THE DRESSING:
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.

Servings: 4-6
Source: More Chicken Breasts: 91 New and Classic Recipes for the Fairest Part of the Fowl by Diane Rozas

---

A Basic Chicken Stock

1 pound chicken parts (back, neck, wings, and bones)
4 cups water
1 carrot, chopped
1 onion, sliced
1 celery stalk
10 black peppercorns
5 whole cloves
5 parsley sprigs
1 large bay leaf

To prepare stock, put all ingredients in a heavy saucepan and bring to a rapid boil. With a spoon, remove any foamy scum that collects on the top of the water; reduce the heat and simmer, uncovered, for 1 hour. Strain and store in a glass jar in the refrigerator, or freeze in a plastic container. For small amounts, freeze stock in ice cube trays and then put the stock cubes in plastic freezer bags. Frozen, stock will last for up to 3 months; refrigerated, for 3 days.