Just last week I wrote about the arrival of chilly fall days and making soup. It may come of no surprise to my fellow New Englanders, but a day or two after that, we had very warm weather. In this part of the country, you need to have a big bureau with room for both cold and warm weather clothes, as you never know what the day will bring!
So, as the temperature was set to rise to 80, it was no longer soup and homemade bread weather. The warmth and humidity lent themselves to a salad dinner. I adore almost every salad available, especially Caesar. However, with many local orchards full of ripe apples, I wanted to use them in my salad.
I find that in most dishes apples compliment poultry quite nicely, which made chicken an easy choice for the other main ingredient in my salad. Rather than making a tossed salad, I opted to make a mayonnaise and sour cream apple-chicken salad combination that sat atop lettuce. With the creaminess of the salad, there was no need for additional dressing. (However, having said that, I prefer my salads to be on the drier side. My husband and kids thought that there could have been more dressing on the salad, so you may want to increase the amounts.)
Served with leftover breadsticks from our Turkey Meatball Soup, we kept cool on a warm for September sort of evening.
- 2 Tb. lowfat mayonnaise
- 2 Tb. sour cream
- 1-1/2 tsp. dry mustard
- 1 Tb. lemon juice
- salt and pepper
- 4 cooked boneless chicken breasts, diced
- 2 Granny Smith apples, cored and diced
- 2 Fuji apples, cored and diced
- 1/3 cup walnut, chopped
- Romaine lettuce, torn into bite-sized pieces
- In a small bowl, combine mayonnaise, sour cream, mustard, lemon, salt and pepper.
- In a large bowl, combine chicken, apples, and walnuts.
- Add mayonnaise and sour cream combination, and mix well.
- Chill for 1 hour.
- Place torn lettuce leaves in 4 salad bowls.
- Top each with Apple-Chicken Salad, and serve.