Sonoma Chicken and Apple Salad Recipe Pacific Wharf Café, Disney California

Sweet, salty, and crunchy, this salad is a hit at the Pacific Wharf Café,
Photo by Martha H.
Adapted from talkdisney.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from talkdisney.com

Ingredients

  • 4

    cups water

  • 2

    cubes chicken bouillon

  • 1

    pound boneless, skinless chicken breast

  • 1/2

    head iceberg lettuce

  • 1/4

    cup walnut halves

  • 1/4

    cup celery, diced small

  • 1

    Granny Smith apple, peeled and cut into wedges

  • 2/3

    cup honey mustard dressing (your favorite brand)

  • 4

    individual-sized bread bowls*

  • 4

    leaves Romaine or leaf lettuce

  • 8

    fresh chives sprigs, chopped

  • 1/4

    cup dried cranberries

Directions

In a medium pot, boil 4 cups of water. Add chicken bouillon, stirring until the bouillon is dissolved in the water. Lower heat, and bring to a simmer. Add chicken breast; cover pot and cook for about 8 minutes, or until the internal temperature reaches 165°F. Put chicken in the refrigerator to cool down. Thinly shred the lettuce; set aside. Dice chicken into 1/4" pieces and put it in a medium-sized bowl. Add walnuts, celery, apple wedges, and honey mustard dressing and toss well. Hollow out the bread bowls; fill with the shredded lettuce. Place one lettuce leaf on the edge and place the chicken salad at the center. Sprinkle the salad with chives and cranberries just before serving.

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