Roast apple and chicken salad

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Roast apple and chicken salad
  • 3 pink-skinned apples, unpeeled, quartered, cored
  • 20 gram butter, melted
  • 1/3 cup walnuts
  • 2 large chicken stock cubes
  • 4 chicken breast fillets, trimmed
  • 100 gram blue cheese, crumbled
  • 1/2 cup reduced-fat sour cream
  • 2 teaspoon dijon mustard
  • 2 teaspoon lemon juice
  • 1/2 small iceberg lettuce
  • crusty bread rolls, to serve


Roast apple and chicken salad
  • 1
    Preheat oven to 200°C/180°C fan forced Line a baking tray with baking paper. Toss apple and butter together in a bowl to coat. Spread, in a single layer, over prepared tray. Bake for 15 minutes or until golden. Add walnuts; bake for 5 minutes more or until golden.
  • 2
    Meanwhile, combine crumbled stock cubes and 3 cups water in a deep frying pan over moderate heat. Bring to a simmer. Add chicken. Reduce heat to low. Poach chicken for 15 minutes. Remove pan from heat; cover. Stand chicken in stock for 5 minutes. Transfer to a heatproof board. When cool enough to handle, thickly shred chicken with fingertips. Set aside.
  • 3
    Process cheese, sour cream, mustard and juice in a food processor until smooth. Add 1 tablespoon water, if necessary, to thin the dressing. Toss lettuce, chicken and apple mixture together in a bowl. Season. Divide among serving plates. Drizzle with blue cheese dressing. Serve salad with rolls.


Choose fruit that's free from bruising, with firm smooth skin and is brightly coloured for its variety. Store for up to 4 days in the crisper of your fridge. Core apples, then use as required. To prevent browning if cutting before use, place in a bowl of water with fresh lemon juice, then chill. Leave the skin on when possible as nutrients are stored just beneath the skin.