2 - Lunch, LCD – All Recipes, LCD – Best, Salad
4 skinless boneless half chicken breasts
1 cup Chicken Stock (page 98)
2 apples cored and diced
Juice of 1 lemon
3 stalks celery sliced
2 dozen green seedless grapes
3 tablespoons Mayonnaise (page 102 or 103)
2 rockmelons
Chilled Alfalfa sprouts for garnish
Toasted slivered almonds for garnish
(GF, DF)
Place the chicken breasts and stock in pan, bring to boil then simmer on low heat for approx. 10 minutes.
When cooked, remove from pan and cool, then slice into julienne strips.
Set aside and chill. Sprinkle the apples with lemon juice and combine with the celery and grapes.
Fold in the chicken strips, then add the mayonnaise.
Place the peeled, seeded and sliced rockmelons in the centre of a plate and arrange the chicken mixture on top.
Decorate with alfalfa sprouts and toasted slivered almonds.