Sweet and Sour Chicken Salad with Apples & Apple Pear Chutney

Lettuce leaves topped with chicken salad with apples, pears, and onions, tossed in a creamy sauce.

A delicious fall variation on chicken salad by the author of 30 Spectacular Salads, Kelly Donlea.

Ingredients:

  • 3 chicken breasts, cubed
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1 t. poultry seasoning
  • 1 T. The Olive Tap's 100% Extra Virgin Olive Oil
  • 4 T. Apple Pear Chutney (recipe follows)
  • 2 apples, diced
  • 1/2 onion, diced
  • 3 T. sour cream
  • 2 t. Dijon mustard
  • 1/2 t. garlic salt
  • 1/2 t. lemon juice

Apple Pear Chutney

  • 2 T.  The Olive Tap's Walnut Oil
  • 2 apples, peeled and diced
  • 1 pear, peeled and diced
  • 1/2 onion, diced
  • 1 T. spicy dry mustard
  • 3/4 C. The Olive Tap's Granny Smith Apple White Balsamic Vinegar
  • 1 t. ginger
  • 1 t. The Olive Tap's Vietnamese "Saigon" Cinnamon
  • 3 T. brown sugar
  • 3/4 C. water

Directions:

Chicken:Season chicken with salt, pepper and poultry seasoning. Heat oil in pan on stove. Cook chicken until cooked through; cool chicken completely. Mix with remaining ingredients.Apple Pear Chutney:Cook apples, pear, onion and mustard powder in walnut oil in pan on stove over medium-high heat for 4 minutes, stirring frequently. Add remaining ingredients and stir to combine. Reduce heat and simmer for 45 minutes, adding water and stirring occasionally. Cool.Mix and serve over a nice lettuce bib.Original Recipe by Kelly Donlea for The Olive Tap

Products featured in this recipe