Roast Apple And Chicken Salad Recipe

Name: Roast Apple And Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None pink-skinned apples, unpeeled, quartered and cored; 1 tbsp butter, melted; 1/3 cup walnuts; 2 None chicken bouillon cubes; 4 small boneless skinless chicken breasts, trimmed; 4 oz blue cheese, crumbled; 1/2 cup reduced fat sour cream; 2 tsp Dijon mustard; 2 tsp lemon juice; 1/2 small iceberg lettuce, torn; None None Crusty bread rolls, to serve

Servings: persons

3 None pink-skinned apples, unpeeled, quartered and cored
1 tbsp butter, melted
1/3 cup walnuts
2 None chicken bouillon cubes
4 small boneless skinless chicken breasts, trimmed
4 oz blue cheese, crumbled
1/2 cup reduced fat sour cream
2 tsp Dijon mustard
2 tsp lemon juice
1/2 small iceberg lettuce, torn
None None Crusty bread rolls, to serve

1
Preheat the oven to 400u00b0F. Line a baking pan with parchment paper. Toss apple and butter in a bowl to coat. Spread in a single layer on prepared pan. Bake for 15 mins or until golden. Add walnuts; bake for 5 mins more or until golden.
2
Meanwhile, combine crumbled stock cubes and 3 cups water in a deep skillet on medium heat. Bring to a simmer. Add chicken. Reduce heat to low. Poach chicken for 15 mins. Remove pan from heat; cover. Let chicken stand in stock for 5 mins. When cool enough to handle, thickly shred chicken. Set aside.
3
Process blue cheese, sour cream, mustard and lemon juice in a food processor until smooth. Add 1 tbsp water, if necessary, to thin the dressing.
4
Toss lettuce, chicken and apple mixture in a large bowl. Season. Divide among serving plates. Drizzle with blue cheese dressing. Serve salad with rolls.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 None pink-skinned apples, unpeeled, quartered and cored, 1 tbsp butter, melted, 1/3 cup walnuts, 2 None chicken bouillon cubes, and more.

Yes, Roast Apple And Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Apple And Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions