Picked Off Chicken and Apple Salad with Georgia Pecans

Picked Off Chicken and Apple Salad with 

Georgia Pecans

Serves 4 - 6

*Chicken:*
3 boneless, skinless chicken breasts
olive oil as needed
salt, pepper and granulated garlic

*Dressing:*
1 cup fat-free sour cream
1/4 cup honey
1 teaspoon poppy seeds
1 teaspoon red wine vinegar
2 teaspoons lemon pepper seasoning

*Salad:*
2 green apples
2 red apples
1 tablespoon fresh lemon juice
1 cup diced celery
1/2 cup diced red
onion 1/2 cup chopped Georgia pecans
1/2 cup raisins

Chicken: Preheat your barbecue grill to medium. 

Rub both sides of the chicken breasts lightly with olive
oil and sprinkle salt, pepper and granulated garlic on both sides. Place
the chicken on the grill and cook on both sides until thoroughly cooked,
but not dried out. 

NOTE: if the weather prohibits using the barbecue grill, cook the chicken in your oven.

Remove the cooked chicken from the grill (or oven) and let cool. Cut the
cooled breasts into thin slices and then cut the slices into 2-inch pieces.
Place in a zipper-lock bag or plastic container and keep refrigerated until
needed. 

Note: you can do steps 1 and 2 in advance of salad preparation.

Dressing: In a small mixing bowl combine the ingredients for the dressing. Cover and hold in the refrigerator for later use.

Salad: Rinse and core the apples. Dice into 1-inch pieces and place them in
a mixing bowl. Add the lemon juice to coat the apples.

NOTE: The lemon adds flavor and also helps keep the apple from turning
brown.

Add the celery, red onion, pecans, sliced chicken and raisins. Add the
dressing and combine. Top with some whole Georgia Pecans for garnish. Enjoy!

Recipe by The Clever Cleaver Brothers.

Recipe and photograph courtesy of the Georgia Pecan Commission. Used with permission.

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