Apple chicken salad is really the old favorite Waldorf Salad with a few
refinements. The real secret of this salad is to be a little different by using both red and green apples. This gives a different taste and texture. I also add some toasted pine nuts to give a little crunch.
Submitted by David McCarthy, Australia
Cook the diced chicken in 1 tablespoon of olive oil in a skillet. Let cool.
In a big bowl, combine cooled chicken, apples, walnuts, and celery.
In a small bowl, combine the mayonnaise, honey, mustard, and rosemary.
Fold the mayonnaise mixture into the chicken mixture and serve chilled over a red lettuce leaf.
A tip for toasting pine nuts is to place them in a pre-heated fry-pan without any oil and toss them a few time over high heat.
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