Recipe: CHICKEN APPLE WALNUT SALAD

CHICKEN APPLE WALNUT SALAD

Serves 8 to 10.

Note: Author Bill Horzuesky uses leftover roasted chicken for this recipe. Serve it on multi-grain or wheat bread for a sandwich, or over mixed greens for a salad. To toast walnuts, place nuts in a dry skillet over medium heat and cook, stirring occasionally, until they begin to release their fragrance, about 4 minutes. From "Bluephies New American Cooking."

• Meat from 2- to 3-lb. roasted chicken, skin removed and meat separated with a fork

• 1 celery rib, minced

• 1/2 medium red onion, minced

• 1 tsp. freshly minced garlic

• 1/2 c. toasted walnuts

• 1 apple, with skin, diced

• 6 fresh basil leaves, chopped

• 2 c. mayonnaise

• 1/2 c. buttermilk

• 1/2 tsp. kosher salt

• 1 pinch pepper

Directions

In a large bowl, combine chicken, celery, red onion, garlic, Gorgonzola, walnuts, apple and basil and toss.

In a medium bowl, stir together mayonnaise, buttermilk, green onions, salt and pepper. Fold mayonnaise mixture into chicken mixture. Refrigerate at least 1 hour before serving.

Calories483Fat43 g

Sodium560 mgCarbs7 g

Saturated fat8 gCalcium78 mg

Protein17 gCholesterol66 mg

Dietary fiber1 g