Dinner tonight! Green apple chicken salad
Nice crunch, great colors and a wonderfully fresh combination of flavors all in a simple salad! Toss together diced chicken with a little red onion, celery, currants and apple for a bright flavor pairing similar to a classic Waldorf, and the whole dish comes together in less than 30 minutes.
For more quick-fix dinner ideas, check out our video recipe gallery. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
ALSO:
Go behind the scenes at the Test Kitchen
Browse hundreds of recipes from the L.A. Times Test Kitchen
You can find Noelle Carter on Facebook, Google+ and Twitter. Email Noelle at noelle.carter@latimes.com.
Lunch’s green apple chicken salad
Total time: 25 minutes
Servings: 4 to 6
Note: Adapted from Lunch
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 cooked boneless and skinless chicken breasts, diced (a generous 2 cups)
2 small celery stalks, cut into small dice
1/2 red onion, cut into very small dice
1/2 green apple, cored and cut into medium dice
1/3 cup currants (raisins may be substituted)
Salt and pepper, if desired
1. In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.
2. To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.
Each of 6 servings: 188 calories; 12 grams protein; 10 grams carbohydrates; 1 gram fiber; 11 grams fat; 1 gram saturated fat; 39 mg cholesterol; 7 grams sugar; 163 mg sodium.
More to Read
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.