I found this one to be a refreshing, crunchy twist on a chicken salad. Hope you like it, too…
Chicken Salad with Apple and Basil
4 boneless, skinless chicken breasts
4 teaspoons kosher salt
1 teaspoon black pepper
¼ cup fresh lime juice (2-3 limes)
1 Tablespoon rice vinegar
2 Tablespoons brown sugar
4 scallions (white and green parts) thinly sliced
2 Granny Smith apples, diced
1/3 cup roasted peanuts, roughly chopped
2 Tablespoons thinly sliced mint
½ cup thinly sliced fresh basil
Pound chicken to even thinness and place in large saucepan. Add enough water to cover the chicken by ½ inch.
Add 3 teaspoons of the salt and ½ teaspoon on the pepper. Bring to a gentle simmer. Cook until no pick remains, 8-10 minutes. Transfer chicken to bowl of ice water and set aside for 5 minutes.
In large bowl combine the lime juice, vinegar and sugar, stirring until sugar dissolves.
Add scallions and apples and toss.
Drain chicken and pat dry. (You could also prepare the chicken the day before, drain the water and refrigerate overnight.)
Dice chicken and add to apple mixture.
Add peanuts, mint, basil and remaining salt and pepper.
Enjoy!
(If you have any left over, it is still good the next day. )
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