BIG APPLE CHICKEN SALAD
Makes 6 Cups

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This tasty salad is great at any time of the year, but it is especially cool and refreshing as a summer entrée. To keep the fruits and vegetables crispy and juicy, combine and toss the salad just before serving. Feel free to substitute any of your favorite fruits or nuts for this recipe.

This salad can also be served with bronzed chicken breasts (see Recipe below). To serve, place about ½ cup of the salad mixture on top of each cooked chicken breast. If you prefer, you can mix diced bronzed chicken breasts or diced leftover roast chicken or diced leftover rotisserie chicken into the salad before serving.

The seasoning level in this salad is designed for serving with chicken or other meat. When serving the salad by itself, you should reduce the amount of seasoning in the mayonnaise to suit your taste.

1 cup sweet red apples (Gala, Braeburn or your choice), unpeeled and diced
½ cup golden raisins
1 cup celery blanched, diced
1 cup ripe pineapple, diced
1 cup ripe pear, diced
1 cup carrot, fine dice
¾ cup lightly roasted pecans, chopped
½ cup jicama, diced
½ cup daikon, diced
½ cup turnip blanched, diced
¼ cup Thompson raisins
¼ cup red seedless grapes
¼ cup white seedless grapes
1½ cups Dr. Browns® Diet Cherry Soda
1 cup Sun Dried Tomato Mayonnaise (recipe follows)

Soak the raisins in the cherry soda for at least 30 minutes (longer is better). Drain just before assembling the salad. Just before serving, combine all the ingredients in a mixing bowl. Toss gently until the ingredients are evenly coated with the mayonnaise. Serve immediately.

 

TOMATO MAYONNAISE
Makes 1 Cup

1 cup Hellmann’s® mayonnaise
5 tablespoons tomato paste
2 tablespoons Chef Paul Prudhomme’s Seasoning Salt®
2 tablespoons sugar
¼ teaspoon Sherry vinegar

Combine all ingredients and mix well. Refrigerate until ready to use.

 

BRONZED CHICKEN BREASTS
Makes 4 Servings

2 tablespoons unsalted butter, olive oil or vegetable oil
4 boneless, skinless, chicken breast halves (about 3 ounces each), about ¾-inch thick at thickest part, at near room temperature
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Poultry Magic ®, or Meat Magic ®, or Magic Barbecue Seasoning ®, or Fajita Magic ®

Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes. In order to have even-sized chicken breasts, you may wish to pound the breasts slightly before cooking. As soon as the skillet is hot, lightly drizzle each side of each chicken breast with butter, then sprinkle one side evenly with ½ teaspoon of the Magic Seasoning Blend of your choice. Place the chicken in the skillet, seasoned sides down and sprinkle the topsides of all the chicken evenly with the remaining seasoning blend.

Cook chicken until underside is bronze in color, 2 to 3 minutes. (Watch and you’ll see a white line coming up the sides as the chicken cooks; when line is about one-half the thickness, chicken is ready to be turned.) Cook until done, 2 to 3 minutes more (or internal temperature of 160º). Serve immediately. Do not overcook! Chicken should be very juicy.

Note: You can turn the meat more than once or continuously until cooked to desired doneness. All cooking times are approximate.