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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sonoma Chicken and Apple Salad Recipe

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This recipe for Sonoma Chicken and Apple Salad is from The Shong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups water
2 cubes chicken bouillon
1 lb chicken breast, skinless, boneless
1/2 head iceberg lettuce
1/4 cup walnut halves
1/4 cup celery, diced
1 Granny Smith apple, pealed and cut in dices
2/3 cup honey mustard dressing
4 individual bread bowls (sourdough if you can get it)
8 fresh chives sprigs, chopped finely
1/4 cup dried cranberries
Directions:
Directions:
In a medium pot, boil water. Add bouillon, stirring till dissolved. Lower heat and simmer. Add chicken and cook till done (internal temp 165º). Put in fridge to cool down.
Thinly shred lettuce. Set aside.
Dice chicken into 1/4 pieces and put in a medium bowl. Add walnuts, celery, apple and dressing and toss well.
Hollow out the bread bowls; fill with shredded lettuce. Fill with salad and sprinkle with chives and cranberries just prior to serving.
Number Of Servings:
Number Of Servings:
4 individual salads
Personal Notes:
Personal Notes:
Recipe from Pacific Wharf Cafe, California Adventure- Disneyland. This is my favorite lunch made with fresh baked bread from the Boudin Bakery factory right there on the wharf.

 

 

 

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