I love chicken salad but most chicken salad can be bland and boring. The different textures in this chicken salad will leave you with wanting more. The crunchy texture of the green apples, nuts and celery, the sweetness of the grapes, the tartness of the dried cranberries and the sharpness of the horseradish sauce make for a wonderful chicken salad.
Harvest Chicken Salad
Serves 4
Recipe by Sandi Poznanski
Ingredients
3 thick skinless, boneless chicken breasts (about 1.5 lbs.)
1 tbsp. garlic powder
1 stalk celery, chopped
1 cup grapes, halved
1/4 cup dried cranberries
1 granny smith apple, cored and chopped (leave the skin on)
1/2 cup mayonnaise
3 heaping tbsp. horseradish sauce or to taste as this can be quite sharp
1/4 cup chopped walnuts
1/4 cup chopped walnuts
olive oil cooking spray
salt and pepper to taste
Directions
Preheat oven to 350 degrees. Lay the chicken cutlets in a roasting pan that has been sprayed with the cooking spray. Spray both sides of the cutlets with the spray and sprinkle with garlic powder, salt and pepper. Roast for 45 minutes or until done. Let cool.
When the chicken is cool enough to handle, chop it into small size chunks. Add the celery, grapes, cranberries, apples, nuts, mayo and horseradish sauce. Salt and pepper to taste. Mix well. Chill for at least an hour. Enjoy!
Pam says
February 8, 2010 at 3:26 amWhat a delicious looking salad – I love all the flavors you used.