- 1
- 30 mins
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)
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.