Sunday, April 14, 2013

Fruity Chicken Salad II

3 b/s chicken breasts
rice vinegar
cranberry juice
veggie stock
large handful of red grapes
1/4 c craisins
1 large granny smith apple
1 tbsp mustard
3 tbsp mayonnaise
1 tsp ginger powder
1 tsp mustard powder
1 tsp turmeric powder

Clean the chicken breasts and place them in the bottom of a pot.  Sprinkle with rice vinegar.  Add enough water to come about halfway up the sides of the chicken.  Add veggie stock until just below covering the chicken.  Add cranberry juice until well covered.  Cook on the stove on medium heat until it begins to boil.  Cover and simmer for 10 minutes.  Remove from heat and let sit, covered, for 20 minutes.  Remove the chicken from the pot and shred with a fork.  Mix with the ginger, mustard, and turmeric.
Chop the grapes and apple, then add them to the seasoned chicken.  Mix in the craisins.  Mix together the mustard and mayo, then stir the mixture into the chicken/fruit.  

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