As we now head back into the busy swing of school schedules and all that it entails, I wanted to share with you a fast and refreshing dish for those remaining fall days.
My Harvest Apple Chicken Salad comes together quickly and easily. It has been a family favorite for a few years now. I love it served over a big bowl of salad greens or on a rich buttery croissant. The chicken combined with sweet apples and spicy pecans is a match made in heaven.
Ingredients:
4 chicken breasts, about 1 pound
¼ c. shallots, finely chopped
½ a fuji or honey crisp apple, chopped into thin pieces
1/3c. craisins
1/3c. spicy pecans, recipe to follow
1 ½ c. mayo
2tsp. Dijon mustard
½ tsp. granulated garlic
¼ tsp. salt, plus more to taste
¼ tsp. pepper, plus more to taste
6-8 large croissants, for serving
Spicy pecan recipe:
1/3c. chopped pecans
2tbsp. butter
¼ c. brown sugar
¼ tsp. spicy hot paprika
Instructions:
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Boil chicken until cooked through. About 10-15 minutes.
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While that is going, combine pecans, butter and brown sugar in a skillet until sugar is melted. Cook for 2-3 minutes and add paprika.
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Chop or shred chicken and place into a large bowl. Add all the ingredients and mix well. Let refrigerate for at least 2 hours. Taste. If it needs more salt and pepper add a pinch of each.
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Slice croissants in half, fill with chicken salad mixture and serve.
Photo: Leanna Kotter / Idaho Falls Magazine