Sweet and Sour Chicken Salad with Apples & Apple Pear Chutney
A delicious fall variation on chicken salad by the author of 30 Spectacular Salads, Kelly Donlea.
Ingredients:
- 3 chicken breasts, cubed
- 1/2 t. salt
- 1/4 t. pepper
- 1 t. poultry seasoning
- 1 T. The Olive Tap’s 100% Extra Virgin Olive Oil
- 4 T. Apple Pear Chutney (recipe follows)
- 2 apples, diced
- 1/2 onion, diced
- 3 T. sour cream
- 2 t. Dijon mustard
- 1/2 t. garlic salt
- 1/2 t. lemon juice
Apple Pear Chutney
- 2 T. The Olive Tap’s Walnut Oil
- 2 apples, peeled and diced
- 1 pear, peeled and diced
- 1/2 onion, diced
- 1 T. spicy dry mustard
- 3/4 C. The Olive Tap’s Granny Smith Apple White Balsamic Vinegar
- 1 t. ginger
- 1 t. The Olive Tap’s Vietnamese “Saigon” Cinnamon
- 3 T. brown sugar
- 3/4 C. water
Directions:
Chicken:
Season chicken with salt, pepper and poultry seasoning. Heat oil in pan on stove. Cook chicken until cooked through; cool chicken completely. Mix with remaining ingredients.
Apple Pear Chutney:
Cook apples, pear, onion and mustard powder in walnut oil in pan on stove over medium-high heat for 4 minutes, stirring frequently. Add remaining ingredients and stir to combine. Reduce heat and simmer for 45 minutes, adding water and stirring occasionally.
Original Recipe by Kelly Donlea for The Olive Tap
Similar Recipes:
Maddie's Fruit Salad
Beet and Orange Salad