Chicken, Apple, and Walnut Salad

This recipe is not from the Old Broads' cookbooks, but there will be more from them later.

This is a lovely, crunchy, main course salad. I even had a go at making my own dressing, which wasn’t half-bad, if I do say so myself. Hubby thought it was great.

Serves 2

Chicken, Apple, and Walnut Salad with Dressing

Ingredients for Salad:

2 skinless, boneless chicken breasts
2 tablespoons fresh lemon
A drizzle of olive oil
A dash of lemon pepper
2 Fuji apples.
Enough chopped Romaine lettuce to cover 2 dinner plates. (This was actually lettuce from our own garden. It's the first time we have had any success with lettuce here in Oklahoma. I think it's due to all the rain, and cooler than normal June temps we've been having).
2 tablespoons chopped walnuts
2 tablespoons feta cheese, crumbled

Directions:

Pre-heat oven to 350°F

Place each chicken breast in the center of a sheet of heavy-duty foil. Drizzle a tiny bit of olive oil, a tablespoon of lemon, and a dash of lemon pepper over each chicken breast. Wrap foil parcels loosely, place on a baking sheet, and bake until juices run clear, approx. 20-25 minutes.

Remove chicken from foil and place on a plate until steam clears, cover with foil and refrigerate until cooled. Meanwhile make dressing.

For the Dressing

Ingredients:

¼ cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons honey
1 green onion, sliced
2 tablespoons feta cheese, or blue cheese, finely crumbled

Directions:

• Mix all ingredients together in a small bowl.

Back to Salad:

• When chicken has cooled, cut into slices and arrange on top of lettuce.
• Core and slice apples into wedges and arrange between chicken slices.
• Top with walnuts and feta cheese. Drizzle with dressing and serve.