SWEET AND SASSY CHICKEN SALAD

Another visit with an old friend–Sweet and Sassy Chicken Salad. In the past, I’ve made this recipe with deli-roasted chicken, but since I forgot to pick one up, canned chicken came to the rescue. And, really, it was just as tasty. Perfect for a cool summer dinner!

Sweet and Sassy Chicken Salad

1/2 cup mayonnaise

1/4 cup sour cream

3 tbsp apricot jam

juice of 1 lime

1 tsp honey

1/4 tsp salt

3-1/2 cups deli-roasted chicken (or 3-10 oz cans chicken breast, drained)

1 large apple (I used Fuji), diced

1 mango, peeled, pitted, and diced

1 cup seedless red grapes, halved

1/2 cup chopped celery

1/4 cup Craisins (or raisins)

1/3 cup chopped pecans

6 cups chopped romaine lettuce

1) To medium-sized bowl add: mayonnaise, sour cream, apricot jam, lime juice, honey, and salt; mix well and set aside

2) To large bowl add: chicken, apple, mango, grapes, celery, Craisins, and pecans; mix well; gently stir in mayonnaise-sour cream sauce until combined; set aside

3) Divide lettuce between 4 (or 6) plates; spoon chicken salad over lettuce and serve with or without dressing of your choice (Junior Too rarely passes up a chance to pour on Raspberry Walnut Vinaigrette); Yum!

Servings: 4-6

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BONELESS PORK CHOPS WITH CARAMELIZED APPLES

Pork chops and caramelized apples–a winning combination. Though sometimes my chops fall victim to overcooking (I only have so many hands and eyes), this time everything came together beautifully. All thumbs up!

Pork Chops with Caramelized Apples

2 tbsp olive oil

4 boneless pork chops, about 3/4″ to 1″ thick

sea salt

ground black pepper

4 cups cooked white rice (yes, I used instant)

1 tbsp dried minced shallots

2 red apples, unpeeled and cut into 1/2″ cubes

3/4 cup white cooking wine

2 tbsp brown sugar

1 tsp dried rosemary

1/2 cup chicken broth

1 tbsp butter

1) Preheat oven to 200 degrees (for warming)

2) In large skillet, heat olive oil over medium-high; add pork chops, sprinkle with salt and pepper, and cook 6-7 minutes each side until centers are no longer pink (don’t wipe skillet clean–you’ll be using it again in a minute)

3) Meanwhile, divide rice between four oven-safe plates; place pork chops on top of rice and put plates in oven to keep warm

4) To same skillet in which pork chops were cooked, add shallots and apples; cook 3 minutes, stirring often; add cooking wine, brown sugar, rosemary, and chicken broth; bring to a boil and cook 3 minutes, stirring often; remove from heat and stir in butter; remove plated rice and pork chops from oven and spoon apples and sauce over pork chops; serve

Servings: 4