Chicken Salad With Apple and Basil

Photo by Ngoc Minh Ngo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 269 calories
    • Calories 27 calories from fat
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 68 mg
    • Sodium 730 mg
    • Protein 31 g
    • Carbohydrate 20 g
    • Sugar 13 g
    • Fiber 4 g


  1. Check 4 6-ounce boneless, skinless chicken breasts
  2. Check kosher salt and black pepper
  3. Check 1/4cup fresh lime juice (from 2 to 3 limes)
  4. Check 1tablespoon white wine or rice vinegar
  5. Check 2tablespoons light brown sugar
  6. Check 4 scallions (white and light green parts), thinly sliced
  7. Check 2 Granny Smith apples (peeled, if desired), diced
  8. Check 1/3cup roasted peanuts, roughly chopped
  9. Check 2tablespoons thinly sliced fresh mint
  10. Check 1/2cup thinly sliced fresh basil


  1. Pat the chicken dry with paper towels. Pound it to an even thinness.
  2. Place the chicken in a large saucepan and add water to cover by ½ inch. Add 3 teaspoons salt and ½ teaspoon pepper and bring to a gentle simmer.
  3. Cook until no trace of pink remains, 8 to 10 minutes. Transfer to a bowl of ice water for 5 minutes.
  4. Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.
  5. Drain, pat dry, and dice the chicken. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper.
  6. Toss and divide among individual plates.