Crisp Chicken Salad

By jargrr

Ingredients

• 2 cups Poached Chicken
• 2 Celery Ribs (plus 1/4 cup celery leaves from the lighter interior stalks)
• 1 Tart Apple
• 1 bunch Scallions (chopped)
• Cashews (toasted and roughly chopped)
• 2/3 cup Mayonnaise
• 2 tablespoons Dijon Mustard
• 1 tablespoon Maple Syrup
• 2 teaspoons Hot Sauce
• 2 teaspoons Apple Cider Vinegar
• 2 teaspoons Soy Sauce
• Salt
• Freshly Cracked Black Pepper
• Bibb Lettuce Cups (to serve)
• Crisp Breads (to serve)

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

1

2 cups Poached Chicken

Roughly shred the Chicken and chop into 1/4 inch chunks.

2

2 Celery Ribs (plus 1/4 cup celery leaves from the lighter interior stalks)
1 Tart Apple
1 bunch Scallions (chopped)
Cashews (toasted and roughly chopped)

Finely chop the Celery and Apple into similar size pieces and set aside with the Celery Leaves, Scallions, and Cashews.

3

2/3 cup Mayonnaise
2 tablespoons Dijon Mustard
1 tablespoon Maple Syrup
2 teaspoons Hot Sauce
2 teaspoons Apple Cider Vinegar
2 teaspoons Soy Sauce
Salt
Freshly Cracked Black Pepper

In a large mixing bowl, whisk together the remaining ingredients until thoroughly combined. Season to taste.

4

shredded Chicken
chopped Celery Ribs
Celery Leaves
diced Apple
chopped Scallions
chopped Cashews

Toss in the Chicken, Celery, Celery Leaves, Apple, Scallions, and Cashews. Toss to coat in the dressing.

5

Bibb Lettuce Cups (to serve)
Crisp Breads (to serve)

Serve in Lettuce Cups, on crisp breads, or on toast.

6

Cover and chill to store for 2-3 days.

Helpful Tips:
1. This recipe keeps in the refrigerator for a few days
2. Put a damp towel under the bowl while mixing so it doesn’t slide around.