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BIG APPLE CHICKEN SALAD




Source of Recipe


Chef Paul Prudhomme Newsletter


Recipe Introduction


This tasty salad is great at any time of the year, but it is especially cool and refreshing as a summer entrée. To keep the fruits and vegetables crispy and juicy, combine and toss the salad just before serving. Feel free to substitute any of your favorite fruits or nuts for this recipe.

This salad can also be served with bronzed chicken breasts (see Recipe below). To serve, place about ½ cup of the salad mixture on top of each cooked chicken breast. If you prefer, you can mix diced bronzed chicken breasts or diced leftover roast chicken or diced leftover rotisserie chicken into the salad before serving.

The seasoning level in this salad is designed for serving with chicken or other meat. When serving the salad by itself, you should reduce the amount of seasoning in the mayonnaise to suit your taste.




List of Ingredients




1 cup sweet red apples (Gala, Braeburn or your choice), unpeeled and diced
½ cup golden raisins
1 cup celery blanched, diced
1 cup ripe pineapple, diced
1 cup ripe pear, diced
1 cup carrot, fine dice
¾ cup lightly roasted pecans, chopped
½ cup jicama, diced
½ cup daikon, diced
½ cup turnip blanched, diced
¼ cup Thompson raisins
¼ cup red seedless grapes
¼ cup white seedless grapes
1½ cups Dr. Browns® Diet Cherry Soda
1 cup Sun Dried Tomato Mayonnaise (recipe follows)

Recipe



Soak the raisins in the cherry soda for at least 30 minutes (longer is better). Drain just before assembling the salad. Just before serving, combine all the ingredients in a mixing bowl. Toss gently until the ingredients are evenly coated with the mayonnaise. Serve immediately.



TOMATO MAYONNAISE
Makes 1 Cup

1 cup Hellmann’s® mayonnaise
5 tablespoons tomato paste
2 tablespoons Chef Paul Prudhomme’s Seasoning Salt®
2 tablespoons sugar
¼ teaspoon Sherry vinegar
Combine all ingredients and mix well. Refrigerate until ready to use.