Apple Pecan Chicken Salad
- 1 chicken breast
- 1/2 cup low-sodium chicken broth or water
- 1/2 an apple
- 3 dried apricots
- 1 celery stalk
- 1 green onion
- 1 bok choy stem
- handful of pecans
- 1 tsp no-salt seasoning
- 1/4 tsp dried parsley
- 1/4 tsp paprika
- 1/8 tsp salt
- 1/8 tsp pepper
- dash of cinnamon
- 2 Tbsp olive oil
- 1 Tbsp no sugar added apple juice
- 2 tsp lemon juice
In a medium frying pan, poach chicken in chicken broth, covered over medium high heat until no longer pink (10-15 minutes.)
While the chicken is cooking, dice up apple, dried apricots, celery, green onion, bok choy and pecans and place in medium bowl.
Once the chicken is cooked, shred it and season with no-salt seasoning, parsley, paprika, salt, pepper and a dash of cinnamon.
Let chicken cool.
While chicken is cooling, whisk together oil, apple juice and lemon juice.
Once chicken is cooled, add to fruit and vegetables.
Toss with dressing.
If you do not stock apple juice in your kitchen, get a small pack of kids apple juice boxes or cans to use for this recipe.
Pack salad in a container with a twist top or snap lid.