Chicken Salad with Apples & Radishes

By ninebirch

This chicken salad is anything but boring, with a bright mix of peppery radish, crunchy celery and tangy watercress. But the real kicker is the apple, which brings balance with its tart sweetness.

Ingredients

• Kosher salt and pepper
• 1.5 pound(s) boneless, skinless chicken breasts
• .25 cup(s) lowfat sour cream
• 2 tablespoon(s) mayonnaise
• 4 radishes, cut into thin half-moons
• 2 stalks celery, thinly sliced
• 1 small green apple, quartered and thinly sliced
• 2 scallions, thinly sliced
• 1 cup(s) watercress, thick stems discarded, or baby arugula

Preparation

Step 1

Fill a medium saucepan halfway with water; bring to a boil and add 1 tsp salt. Add the chicken, reduce heat and gently simmer until cooked through, 10 to 12 minutes. Transfer the chicken to a plate. When cool enough to handle, shred or cut into pieces.

In a large bowl, whisk together the sour cream, mayonnaise and ½ tsp each salt and pepper. Add the chicken and toss to coat.

Add the radishes, celery, apple and scallions and mix to combine. Fold in the watercress.