Chicken Salad
Author: April Ozbilgin
Recipe type: Salad
- 3 Chicken Breast
- 2 Tablespoons Olive Oil
- Salt to taste
- ¾ Cup Mayonnaise
- ½ Cup Sour Cream
- 1 Cup Grapes, cut in half
- 1 Small Apple, chopped
- ½ Cup Walnuts, chopped and toasted
- ½ Cup Pecans, chopped and toasted
- ½ Cup Celery, chopped (optional)
- Pre-heat oven to 400 degrees.
- Place the chicken on a baking tray and drizzle with olive oil and sprinkle with salt.
- Roast the chicken until golden for about 45 minutes to 1 hour.
- Cool the chicken.
- In a large mixing bowl, whisk the mayonnaise and sour cream until combined.
- Add the chopped apple and grapes and stir well.
- Remove the chicken from the bone.
- Chop into cubes and stir into apple and grape mixture.
- Stir in toasted walnuts and pecans.
- Stir in celery.
- Serve on croissants, crackers or a leafy green salad. Afiyet Olsun!
This recipe is great for a picnic or a make ahead dish for a family gathering.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2014/07/chicken-salad.html
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