Chicken Apple Salad Recipe
Ingredients
| Broiler fryer | 1 , cut up | |
| Water | 2 Cup (32 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Frozen broccoli spears | 10 Ounce, frozen (1 Package) | |
| Bottled french dressing | 1 Tablespoon | |
| Apples | 2 Medium | |
| Chopped celery | 1 Cup (16 tbs) | |
| Onion | 1 Small, chopped fine | |
| Mayonnaise/Salad dressing | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Pepper | 1 Dash | |
| Cream | 1⁄2 Cup (8 tbs) (For Whipping Iceberg Lettuce) | |
| Tomatoes | 2 , cut into wedges | |
| Hard-cooked eggs | 2 , shelled and sliced |
Nutrition Facts
Serving size: Complete recipe
Calories 5046 Calories from Fat 3041
% Daily Value*
Total Fat 337 g517.8%
Saturated Fat 81.4 g407.1%
Trans Fat 0 g
Cholesterol 1695.1 mg565%
Sodium 5145.6 mg214.4%
Total Carbohydrates 173 g57.8%
Dietary Fiber 20.4 g81.6%
Sugars 95.5 g
Protein 309 g618.2%
Vitamin A 115.9% Vitamin C 307.5%
Calcium 72% Iron 91.8%
*Based on a 2000 Calorie diet
Directions
Heat to boiling; cover.
Simmer 50 minutes, or until chicken is tender.
Remove from broth; cool until easy to handle, then skin chicken and take meat from bones; cut into bite size pieces.
Place in a large bowl; chill.
Cook broccoli spears, following label directions; drain.
Place in a pie plate; drizzle with French dressing; let stand a half hour to season and blend flavors.
Pare apples; quarter, core and dice.
Add to chicken with celery and onion.
Blend mayonnaise or salad dressing with lemon juice, remaining 1/2 teaspoon salt and pepper in a small bowl.
Beat cream until stiff in a second small bowl; fold into mayonnaise mixture; fold into the chicken mixture.
Line a large serving platter with lettuce.
Spoon chicken mixture in a mound down center.
Arrange broccoli spears on one side, tomato wedges on other side and egg slices at each end.
Chef
