Chicken Salad with Apple and Basil
Chicken Salad with Apple and Basil is a gluten free and dairy free main course. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains about 28g of protein, 9g of fat, and a total of 281 calories. Head to the store and pick up scallions, basil, mint, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Rinse the chicken and pat it dry with paper towels. Pound it to an even thinness.
Place the chicken in a large saucepan and add enough water to cover by 1/2 inch.
Add 3 teaspoons of the salt and 1/2 teaspoon of the pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes.
Transfer the chicken to a bowl of ice water for 5 minutes. Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves.
Add the scallions and apples and toss.
Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, mint, basil, and the remaining salt and pepper. Toss and divide among individual plates.