Ingredients
1lbchicken breasts,raw boneless, skinless, cut into 2½-inch chunks or 2 to 3 cups cooked chicken meat
2celery stalks,chopped
½red bell pepper,seeded and chopped
6green olives,pitted and minced
¼cupred onion,chopped
1whole apple,cored and chopped
⅓iceberg lettuce,sliced and chopped
5tbspmayonnaise
1tbspplum preserves,or any sweet berry preserve or a lesser amount of honey
2tsplemon juice,fresh squeezed
salt and pepper,to taste
Preparation
Bring a pot with 2 quarts of well-salted water to a boil. Add the chicken breast and return the water to a simmer.
Then turn off the heat, and cover the pot. Let the chicken sit for 15 minutes or more while you prepare everything else.
Prepare the chicken salad dressing in a large bowl. Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity.
Mix in the chopped celery, bell pepper, olives, red onion, and apple.
Remove the chicken from the poaching water and dice it. Mix it in with the dressing and vegetables.
When ready to serve, fold in the sliced and chopped iceberg lettuce.
