YaYa’s Apple Chicken Salad
Ingredients
- 3 chicken breasts
- 1 20-oz can pineapple chunks, drained (save juice)
- 1 1/2 c. chopped celery
- 1 c. cashews
- 3 red delicious apples peeled and chopped and dipped in pineapple juice so they will not turn dark
Instructions
- Bake chicken in Dutch oven with 1-1/4 c. water at 350 deg. for 45 to 60 minutes or until tender.
- When cooled cut in large chunks.
- Mix all ingredients in large bowl.
- Just before serving toss with mayonnaise to taste and serve with crackers.
Yaya’s Tips for Success
Be sure to let the chicken cool before chopping it, or you’ll lose the clean chunks and end up with shredded pieces. If you’re in a hurry, you can use rotisserie chicken, but baking it in water makes it so tender and juicy, it’s worth the extra time. Dipping the apples in pineapple juice keeps ‘em pretty and fresh, especially if you’re serving this for company.
- You can toast your cashews slightly in a dry skillet for a little more flavor.
- Chill the whole mixture before adding mayo if you’re prepping ahead.
- Go easy on the mayo at first—you can always add more, but you can’t take it out once it’s in!
Yaya’s Customization Ideas
There are so many ways to make this salad your own:
- Try swapping out the red delicious apples for Fuji or Honeycrisp for a little more tartness.
- If you want more crunch, throw in a handful of chopped water chestnuts.
- You could even add a bit of curry powder to the mayonnaise for a more exotic twist.
- For a lower-carb version, skip the crackers and serve in a lettuce cup or spoon it into halved avocados.
Yaya’s Original Recipe Card
