Wisconsin Apple Growers Association

2007 Apple Recipe Contest Winners

Salads Category

Apple Chicken Salad (with pecans)
Mary Anne Schaefer, Fort Atkinson
1st Place 

Dressing:

1 cup mayonnaise

4 tsp. apple cider vinegar

5 tsp. honey

2 tsp. poppy seeds

Salt to taste

Fresh ground pepper to taste

Prepare the dressing by mixing all ingredients in a bowl.  Refrigerate until ready to dress the salad.

Salad:

2 lbs. boneless, skinless chicken breasts

3/4 cup pecan pieces, toasted

2 cups black or red seedless grapes

2 cups apples cut in bite-sized pieces

3 stalks celery, thinly sliced

Preheat oven to 375º.  Place the chicken breasts in one layer in a baking dish with 1/2 cup water.  Cover with foil and bake 25 minutes until completely cooked through.  Remove chicken from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate.  When breasts are completely chilled, dice into bite sized pieces and transfer to a large bowl.  Stir in pecans, grapes, apples, celery and dressing.  Serves 6.

Wild Rice, Apple, Pecan Salad
 Karen Phillips, Lily
2nd Place

3 cups canned chicken broth

1/2 cup wild rice, uncooked

2 cups apple, chopped

1 bell pepper, chopped (any color)

2 Tbs. green onions

1 1/2 Tbs. soy sauce

1 1/2 Tbs. rice vinegar

1 1/2 Tbs. oriental sesame oil

1 cup pecans, chopped in small pieces

Bring broth to rolling boil in medium saucepan.  Add rice and bring to boil for 2 minutes.  Reduce heat to low, cover and cook until just tender (about 50 minutes).  Drain well.

Transfer rice to large bowl.  Mix in apples, bell pepper and green onions. 

In a small bowl, mix soy sauce, vinegar, and sesame oil with a small wire whisk.  Pour over salad and mix to coat.

Season with pepper to taste.  Cover and chill.  Mix nuts into salad just before serving, reserving a few to sprinkle on top.

Apple Chicken Salad
Karen Schmidt, Racine
3rd Place

1 medium apple, cored and chopped (I use McIntosh)

1 cup diced cooked chicken

2-4 Tbs. mayonnaise, regular or light

2 Tbs. diced green pepper

1 tsp. chopped pimento

Dash of dried rosemary, crushed

Dash of lemon pepper

In a small bowl, combine all ingredients.  Chill until ready to serve.  Place a lettuce leaf on a serving plate.  Hollow out a large apple and fill with the salad.

Last Modified: February, 2008 Copyright © 1998 Wisconsin Apple Growers Association Click the apple to go home.