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Chicken-Apple Salad

Amy Albert

Servings: four.

This salad has a good balance of sweet, sour, salty and spicy flavors


For the dressing:

For the salad:

  • 1 Granny Smith apple, unpeeled, cored, quartered, and thinly sliced
  • 1 Tbs. fresh lemon juice
  • 1 orange
  • 1 shallot, thinly sliced crosswise
  • 2 fresh Anaheim chiles or 1 green bell pepper, charred until soft, peeled, and diced
  • 1 cup red or white seedless grapes, halved
  • 12 leaves arugula, torn into bite-size pieces
  • 2 cups shredded Grilled Thai Chicken
  • 1/4 cup unsalted, dry-roasted peanuts, coarsely chopped
  • 1/4 cup mint leaves, crushed slightly and torn

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 65
  • Sodium (mg): 1550
  • Carbohydrates (g): 65
  • Fiber (g): 4
  • Protein (g): 26


Make the dressing:

  • In a small mixing bowl, combine the Sweet & Sour Sauce, fish sauce, and lime juice; set aside.
  • In a small bowl, toss apple slices with lemon juice to prevent browning; set aside. With a paring knife, peel the orange down to the flesh. Working over a large bowl, cut along the dividing membranes of the fruit, cutting towards the center and letting the segments fall in the bowl. Discard the membrane and the peel. Add the apple, shallot, chiles, grapes, arugula, and chicken. Toss gently. Add the dressing, gently tossing again to mix thoroughly. Transfer to a shallow bowl or platter, sprinkle with the peanuts and mint leaves, and serve.


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