Roasted Apple Chicken Salad
Serves 6
Published in: Stonewall Kitchen
2 pounds boneless -- skinless chicken breasts
3/4 cup Stonewall Kitchen Roasted Apple Grille Sauce
1/3 cup Granny Smith apple -- peeled, cored and chopped
1/3 cup dried cranberries
1 tablespoons onion -- minced
2 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoons thyme leaves
1/3 cup crumbled blue cheese (optional)
1/3 cup toasted pecans -- chopped (optional)
In a deep skillet, cover chicken with water. Bring to a gentle boil
and simmer until the chicken breasts are cooked through. Cool.
Chop the chicken into bite size pieces.
Combine all ingredients and serve chilled on a croissant or crusty
bread as a sandwich or over salad greens.
Serves 6-8.
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