California Chicken Salad with Pink Lady® Apple
September 12, 2017
Try our chicken salad with a California twist for your summer time picnic! Golden rotisserie chicken mixed with Pink Lady® Apple chunks, just picked herbs and sun kissed dried apricots in a tangy honey mayo spread. Tossed with almond slices and topped with perfectly crispy bacon. Serve between crusty rosemary bread or on top of a mix of buttery baby lettuce. * Can be made paleo and gluten free.
- Yields: 4-6 Servings
Ingredients
1 Pink Lady® apple, cut into chunks
1 rotisserie whole chicken, skin and bones removed, cut into chunks
1 packet bacon, cook by directions
5 celery stalks – 1 cup, sliced thinly
1/3 cup cup dried turkish apricots, sliced
3 tbsp fresh rosemary, chopped
4 tbsp fresh basil, sliced thinly
1 cup extra olive oil mayonnaise
2 small loafs rosemary bread *
Directions
1Take one whole rotisserie chicken, remove skin and bones and cut into chunks. In a medium bowl, toss chicken, apple chunks, celery and apricot slices.
2In another bowl, mix well mayo, honey and fresh herbs. Salt and pepper to taste. Add chicken and fruit mixture into the mayo spread. Mix well and add almond slices. Cover and refrigerate for 30 minutes.
3Take each individual rosemary bread loafs and slice in half, toast lightly in an iron skillet.
4Cook bacon according to directions on package until crisp.Add bacon slices on top of each sandwich.
5Chicken salad can be refrigerated overnight. Enjoy!
* For breadless option:
1Serve in lettuce cups or on top of a bed of baby lettuce. Paleo option: 4-6 Paleo Dehydrated Coconut Flesh Wraps.
Recipe & Photography done by Megan Ameral
