HANDS-ON: 10 MIN. // TOTAL: 10 MIN. // SERVES 4
The slightly tart crispness of a Granny Smith pairs perfectly with the creamy basil dressing, but feel free to substitute another apple, as well as nut, if desired. Use leftover or rotisserie chicken, or quickly poach chicken as directed below.
1/4 cup olive or avocado oil mayonnaise
2 tablespoons chopped fresh basil
1 tablespoon water
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups chopped cooked chicken breast
2/3 cup diced Granny Smith apple
3 tablespoons chopped toasted cashews
Stir together the mayonnaise, basil, water, salt, and pepper in a large bowl. Add the chicken, apple, and cashews to the dressing; toss gently to combine. Cover and refrigerate until ready to serve.
(SERVING SIZE: 1/2 CUP): CALORIES 218; FAT 12G (SAT 2G, UNSAT 9G); PROTEIN 23G; CARB 5G; FIBER 1G; SUGARS 2G (ADDED SUGARS 0G); SODIUM 293MG; CALC 2% DV; POTASSIUM 5% DV
quick chicken tip
Poaching is an easy way to cook chicken to use in recipes like this one because it’s quick, and the liquid keeps the chicken from drying out. To get 2 to 3 cups diced or shredded cooked chicken, purchase 1 to 11/4 pounds raw skinless, boneless breasts. Pat the chicken dry with paper towels and pound the breasts to an even thinness. Place the chicken in a large saucepan and add water or low-sodium broth to cover by 1/2 inch. Add salt and pepper, if desired, and bring to a gentle simmer. Cook for 8 to 10 minutes or until no trace of pink remains. Transfer to a bowl of ice water for 5 minutes. Drain, pat dry, and dice or shred the chicken.