Chicken Salad with Apples

Esther Monzó

Of Valencian origin. I love Mediterranean cuisine, especially Spanish, Italian and Lebanese.

150 g skinless, boneless chicken

2 tablespoons lemon juice

¼ cup white wine

1 tablespoon thyme

1 tablespoon ground black pepper

1 teaspoon curry powder

½ tablespoon olive oil

2 teaspoons water

¾ cup chopped apple (about 1 small)

½ cup diced celery

Salt to your liking

Cut the chicken in dices, place in a bowl or a tupperware and season with salt, pepper and thyme to liking, pour in lemon juice and white wine. Leave overnight.

Heat a saucepan or skillet over medium heat. Cover with oil or cooking spray. Stir in the chicken and cook for 6 minutes or until the chicken browns. Let cool.

Combine oil, curry powder, and water in a medium bowl or long glass, stirring with a whisk until well blended.

Chop the apple and add to a bowl. Mix in the chicken, celery and salt. Pour in the vinaigrette and stir mixture well to combine. Cover and chill.

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