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. Cool.
Mix and serve over a nice lettuce bib.
Original Recipe by Kelly Donlea for The Olive Tap
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