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Autumn Harvest Chicken Salad

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**Cook’s Note: These measurements are approximate, please add or takeaway to your liking. Also, I LOVE the California brand of sundried tomato garlic - easy and delicious and found in the produce section.

2 packages of thinly sliced chicken cutlets
1 cup of small or chopped pecans
Half cup of chopped walnuts
Half a cup of dried cranberries
2-4 apples of your liking
1 cup of mayonnaise
Heaping half cup of apple cider vinegar or lemon juice
A third cup of honey…use good local honey if you can
Tablespoon of toasted sesame seeds
3-4 tablespoons of sundried tomato garlic
Salt and pepper to taste

Lay chicken cutlets on a lightly greased roasting pan and drizzle with olive oil, spread with sundried tomato garlic, and season with salt and pepper. Roast at 400 degrees for about 10-12 minutes or until juices run clear and meat is white throughout.

Roast nuts at the same time, but WATCH THEM CAREFULLY! If you start to smell them, then your almost too late…just until they darken a bit. Remove nuts and chicken from the oven and allow to cool.

Combine mayo, honey, vinegar, sesame seeds and seasoning in a lidded Mason Jar and shake until mixed thoroughly.

Core and chop apples. Squirt some lemon juice on them to keep from turning brown. Chop chicken and then combine with apples, nuts, and dried cranberries. Pour dressing over and mix well. You can always make a bit more dressing if need be. Serve salad by itself, as a sandwich, or with crackers.

 

- Recipe courtesy of James T. Farmer III

 

 

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