Add a tasty twist to a traditional chicken salad by topping with slices of delicious griddled Pink Lady® apples.
Chicken & Apple Salad
We’ve taken a traditional chicken salad and added a whole new dimension of flavour with chargrilled slices of Pink Lady® apples. The result? An apple and chicken salad made with a perfect combination of crisp apples, tender chicken breasts and fresh leafy greens.
What Apples are Best for a Salad?
Salads can be made with just about anything. But when it comes to making a chicken and apple salad, using an irresistibly zesty apple is a really easy way to add another dimension of flavour to your dish.
This chicken and apple recipe needs a crunchy apple that’s bursting with flavour and full of natural sweetness. Pink Lady® apples work so well in apple and chicken salads because a Pink Lady®'s distinct crunch pairs perfectly with the delicate texture of the chicken breast.
Why do Apples work so well with Chicken?
You might more commonly associate apples with dessert recipes, but why stop there?
Apples are a great addition to savoury dishes, because they will give you an amazing contrast in flavours. For this recipe, Pink Lady® apples pair wonderfully with the chicken's tender texture and mild flavour, which is the perfect canvas for the sweetness of the apples.
How to Prepare Pink Lady® Apples for this Salad?
Pink Lady® apples take to the grill just as well as vegetables or meat. Because they're firm and crunchy, they will keep their body and show off grill marks nicely.
Once you’ve cored and sliced your apples, add them to an oiled griddle over a medium-high heat for a couple minutes. The heat enhances the rich flavours in the apple and gives it a charred effect that looks great and tastes even better.
Could You Use Raw Apples for this Salad?
It’s completely up to you how you add apples to your salad. If you love the crunch a raw apple gives you then of course you can try it that way, but you won't go wrong if you give charred apples with your next chicken salad a go.
Place the chicken breasts on a board and cover with cling film. Use the end of a rolling pin to gently beat the chicken until it is 1cm thick all over.
Brush a griddle pan with a little of the oil and heat. Add the chicken and cook for 8-10 minutes, turning once, until lightly charred on both sides and cooked through.
Set the chicken aside and brush the griddle-pan with a little more of the oil, then reheat.
Add the Pink Lady® apple slices and cook for 2-3 minutes turning once until lightly charred on both sides.
Set the apples aside then steam the beans for 3-4 minutes or until just tender. Rinse under cold water and drain.
Slice the chicken and place into a salad bowl with the green beans, lettuce, tomatoes, onion and half the coriander leaves.
To make the dressing, finely chop the remaining coriander, then mix with the remaining oil, lime zest and juice and honey and season with salt and pepper to taste.
Add the dressing to the salad and toss together. Top with the Pink Lady® apple slices and serve.