Chicken Salad With Apple and Basil

Chicken Salad With Apple and Basil
Ngoc Minh Ngo
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preparation
20
minutes
cooking
35
minutes
Serves 4

Ingredients

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

Directions

  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.
Kate Merker
July 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 27 %
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 68 mg
  • Sodium 730 mg
  • Carbohydrate 20 g
  • Fiber 4 g
  • Sugar 13 g
  • Protein 31 g
What does this mean? See Nutrition 101.

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