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Name: Apple Chicken Salad with Rosemary Pecans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 1/2 cups pecans; 2 chicken breasts; 1 teaspoon seasoned salt; 4 - 6 fresh thyme sprig chopped; 2 tablespoons fresh rosemary chopped; 2 cups apple cider; 2 apples cored and chopped; 1 cup celery chopped; 1/3 cup golden raisins; 1 cup mayonnaise; 1 tablespoon sugar; 2 teaspoons rosemary chopped; 1/2 teaspoon seasoned salt; 1 teaspoon salt; 1/2 teaspoon pepper; bed of lettuce or flaky croissant, for serving

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INGREDIENTS

2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups pecans
2 chicken breasts
1 teaspoon seasoned salt
4 - 6 fresh thyme sprig ; chopped
2 tablespoons fresh rosemary ; chopped
2 cups apple cider
2 apples ; cored and chopped
1 cup celery ; chopped
1/3 cup golden raisins
1 cup mayonnaise
1 tablespoon sugar
2 teaspoons rosemary ; chopped
1/2 teaspoon seasoned salt
1 teaspoon salt
1/2 teaspoon pepper
bed of lettuce ; or flaky croissant, for serving

INSTRUCTIONS

Preheat oven to 350º. Place butter on a pizza pan in the oven and allow to melt while oven preheats. Remove pizza pan from oven when butter is melted and spread pecans on the pan; stir to coat pecans with butter then sprinkle seasoned salt and rosemary over pecans. Bake

7 to 10 minutes in preheated oven; remove from oven, stir and let cool.

Meanwhile, heat olive oil in a large sauté pan over medium heat. Place chicken breasts in pan and sear 5 to 6 minutes on each side until golden brown. Add thyme and sauté for 1 minute. Pour in apple cider, bring to a boil then reduce heat to low; poach chicken for 15 to 20

minutes until cooked through (liquid will barely bubble while poaching but should not be boiling).

Remove chicken from pan, increase heat to high and boil liquid about 10 minutes until reduced to 1/2 cup; strain into a bowl and allow liquid to cool. Shred chicken after it has cooled.

Mix shredded chicken, apples, celery, raisins, mayonnaise, strained apple cider mixture, sugar, rosemary, seasoned salt, salt and pepper until well blended. Fold in 1/2 cup Rosemary Pecans.

Sprinkle remaining pecans on top of salad before serving and serve on a flaky croissant or over a bed of lettuce.

NOTES

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Apple Chicken Salad with Rosemary Pecans

2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups pecans
2 chicken breasts
1 teaspoon seasoned salt
4 - 6 fresh thyme sprig chopped
2 tablespoons fresh rosemary chopped
2 cups apple cider
2 apples cored and chopped
1 cup celery chopped
1/3 cup golden raisins
1 cup mayonnaise
1 tablespoon sugar
2 teaspoons rosemary chopped
1/2 teaspoon seasoned salt
1 teaspoon salt
1/2 teaspoon pepper
 bed of lettuce or flaky croissant, for serving

Remove chicken from pan, increase heat to high and boil liquid about 10 minutes until reduced to 1/2 cup; strain into a bowl and allow liquid to cool. Shred chicken after it has cooled.

Mix shredded chicken, apples, celery, raisins, mayonnaise, strained apple cider mixture, sugar, rosemary, seasoned salt, salt and pepper until well blended. Fold in 1/2 cup Rosemary Pecans.

Sprinkle remaining pecans on top of salad before serving and serve on a flaky croissant or over a bed of lettuce.

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Nutrition

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Serving Size: 1 (752g)
Recipe Makes: 2 Servings

Calories: 1553
Calories from Fat: 1052 (68%)

Amt Per Serving		% DV

	Total Fat 116.9g	156 %
	Saturated Fat 19.8g	99 %
	Monounsaturated Fat 39.6g
	Polyunsanturated Fat 19.3g
Cholesterol 209.4mg		64 %
Sodium 4703.9mg		162 %
Potassium 1493.5mg		39 %
Total Carbohydrate 70.5g		21 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 60g
Protein 64.1g		92 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1553

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