Makes 6 servings
COOK CHICKEN
• Combine the chicken, stock, carrots, onion, and herbs in a large pot.
• Bring to a boil, reduce the heat, and simmer over low heat 10 – 15 minutes, until the chicken is just cooked through.
• Remove and chill the chicken.
• Save the broth for soup.
| 1 ½ lb 4 cups 1 1 |
Chicken Breast – skinless Chicken Stalk Carrot – sliced Onion – chopped |
PREPARE DRESSING
• Mix the mayonnaise, yogurt and white pepper to taste in a large bowl.
| 1/2 cup 1/2 cup 1/4 tsp |
Mayonnaise Yogurt – nonfat White Pepper |
ASSEMBLE, CHILL
• Stir in the apples, celery and cranberries.
• Dice the chicken and stir it into the dressing.
• Cover and chill.
| 2 1 cup 1/2 cup |
granny smith Apples – peeled, cored and diced celery – finely chopped Dried Cranberries – plumped in hot water and drained |
TO SERVE
• When ready to serve, stir in the nuts and parsley.
• Add more yogurt, it desired.
• Mound the salad in the center of a platter and garnish with the watercress and cherry tomatoes.
| 1/2 cup 1/2 cup 1 bunch 1 pint |
Pine Nuts – lightly toasted Parsley – freshly minced Watercress – rinsed and tough stems removed Cherry Tomatoes |
Recipe courtesy of: Superfods For Life by Dolores Riccio