Prep 20 mins
Cook 15 mins
I love this recipe because it is so nutritious. I serve this with romaine lettuce or between two slices of live sprouted bread.
- 3 lbs boneless skinless chicken breasts, trimmed
- 4 peeled apples (Gala or Fuji)
- 1 medium red onion
- 1 bunch celery
- 1 cup walnuts
- 1 cup light mayonnaise
- 1⁄2 cup gourmet garlic mustard
- 1 bunch Italian parsley
- salt and pepper
- Cook chicken.
- Chop coarsely.
- Wash all fruits and vegetables.
- Chop them all coarsely.
- Put all ingredients in a large Pyrex bowl.
- Toss ingredients with mustard and mayonnaise.
Just made this and am letting it sit in the fridge for a bit to meld the flavors but it is already outstandingly delicious. I cut it down by 1/3 to make enough for just my DH and myself for a couple of days. I also took the liberty of adding about 1/4 cup or less of bleu cheese crumbles because we love bleu cheese and it sounded like it would compliment the rest of the ingredients. It did! My chicken breasts were baked with tarragon sprinkled on top which, IMHO, the tarragon also added to an already delicious recipe. Thanks JenSoCalifornia Franklin, for a great recipe!
This was a huge hit a a recent church function! Everyone was raving about it and I gave the recipe away to 3 ladies. I served it with sliced bread, but I am going to serve with pitas next time. Really attractive presentation with the bowl lined with romaine leaves. Thanks!
This recipe is easy, savory, & healthy for year round occasions from Sunday brunch to Sunday football. I serve it with fresh, sliced crusty or grainy bread as a sandwich or on the side. For a crowd, I line a bowl with romaine lettuce and fold the salad on top. Both appetizing and nutritious. Many thanks!