Picnic potluck: 6 simple and classic recipes | Food and cooking
1½ pound boneless, skinless chicken breast
2 tablespoons of fresh lemon juice
2 teaspoons of Dijon mustard
2 ribs of celery, finely chopped
1 cup seedless red or green grapes, halved
1 cup apple, cut into ¼ inch pieces
4 green onions, thinly sliced
2 tablespoons chopped fresh parsley
1. Put enough water in a pan to cover the chicken and heat over high heat until simmering. Add the chicken and cook over low heat until cooked through, 10 to 15 minutes depending on the size of the breasts. Cut into the thickest part of the chicken to determine doneness.
2. Season with salt and pepper and refrigerate until chilled, about 30 minutes.
3. Meanwhile, toast almonds in a skillet over medium heat until golden and fragrant, about 4 minutes; put aside. Combine mayonnaise, lemon juice, mustard, curry powder, ½ teaspoon of salt and ¼ teaspoon of pepper, and refrigerate until needed.
4. Cut the refrigerated chicken into ¼ inch pieces and toss with the mayonnaise mixture, celery, raisins, apples, green onions and parsley. If serve within 2 hours, stir in almonds now; otherwise, stir in the almonds just before serving.
5. Can be prepared up to 1 day ahead and refreshed with a dollop of mayonnaise and a squeeze of lemon juice.
Per portion: 370 calories; 23 g of fat; 3 g of saturated fat; 90 mg of cholesterol; 29 g of protein; 12 g of carbohydrates; 7 g of sugar; 3 g of fiber; 633 mg of sodium; 62 mg of calcium
Adapted from “The America’s Test Kitchen Family Cookbook”