Apple-Chicken Salad With Walnuts and Blue Cheese Over Pickled Red Cabbage

In this recipe, the tartness of Granny Smith apples (McIntosh or Cortland apples would work well too) pairs perfectly with the mild flavor of walnuts, the sweetness of raisins, the tanginess of blue cheese and the blandness of chicken.

Ingredients

Pickled Red Cabbage
Cooking spray
6 cups shredded red cabbage
1/2 cup water
1/4 cup red-wine vinegar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Apple-Chicken Salad
4 4-ounce skinless, boneless chicken breast halves
2 1/2 cups diced Granny Smith apples (about 2 large apples)
1/2 cup chopped scallions (white and green parts)
2 tablespoons raisins
4 tablespoons reduced-fat mayonnaise
1 tablespoon apple-cider vinegar
2 teaspoons Dijon mustard
2 tablespoons blue cheese
Salt and ground black pepper
4 tablespoons chopped walnuts

Directions

This dish can be made up to two days ahead; simply assemble right before serving.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. Add shredded cabbage and sauté until wilted, about 5 minutes, stirring frequently. Stir in water, vinegar, sugar, cinnamon and salt and simmer, uncovered, 5 minutes or until liquid is absorbed. Remove from heat and set aside.

Place chicken in a medium saucepan and add enough water to cover. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer, uncovered, 8 minutes, until chicken is cooked through. Drain, then cut chicken into 1-inch chunks. Transfer to a large bowl and add apples, scallions and raisins. Toss gently to combine.

In a small bowl, whisk together mayonnaise, vinegar and mustard. Add to chicken mixture and toss to coat. Fold in blue cheese. Season to taste with salt and black pepper.

Spoon cabbage onto 4 salad plates and top with chicken salad. Sprinkle with walnuts and serve.