Mandarine, Apple and Celery Salad

30m

1/2 lb
chicken, thawed
2-3 heads
romaine lettuce, chopped
1 can (15 oz)
chickpeas, drained and rinced
1
granny smith apple, thinly sliced or cubbed
1/2 cup
scallions, chopped
1/4 cup
almonds
1 cup
celery, diced
1 tbsp
olive oil
3 cloves
garlic, crushed
juice of one lemon
a dash
salt and pepper
  1. Bring a medium-sized pot of water to a boil. Trim unwanted fat from chicken breasts, cut into chunks and place in the pot, reducing heat to medium-high. Boil for about 8-10 minutes until the chicken is white and juices run clear when cut. Avoid over boiling as this will cause the meat to be rubbery.

  2. While the chicken is cooking, in a large serving bowl add lettuce, mandarine oranges, chickpeas, apple, scallions, almonds, and celery. Toss to combine.

  3. Once chicken is cooked, remove from water and let cool on a plate until warm to touch. Shred chicken by gently pulling apart into small pieces with hands or a fork.

  4. In a medium-sized skillet, over medium-high heat, add oil and garlic. Cook garlic until fragrant, remove, and add shredded chicken. Turn the heat to low, add lemon juice, pepper, and salt. Toss to combine and remove from heat.

  5. Add shredded chicken to the large salad bowl and toss well to combine. Serve with sweet lemon dressing or dressing of your choice.

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