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Sesame Apple Sesame Chicken Salad

A perfect fall first course, lunch or snack, this Crimson Gold Apple Sesame Chicken Salad recipe is scrumptious and oh-so-pretty.

Makes 2 1/2 dozen

Course Appetizer, Salad
Cuisine American
Keyword appetizers for parties, great chicken recipes for kids
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 15
Calories 94 kcal
Author Valentina K. Wein

Ingredients

  • 2 chicken breasts, skinless, bone-in (about 1-pound)
  • 6 sprigs fresh thyme
  • cups apple juice
  • 3 scallions, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • 3 tablespoons apple juice cooking liquid (saved from above -- see recipe instructions below)
  • 2 tablespoons low-fat, plain yogurt
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds, toasted
  • ½ teaspoon salt
  • ¼ teaspoon Togarashi or to taste
  • dozen Crimson Gold apples
  • about ¾ cup finely chopped Crimson Gold apples, saved from above 2-1/2 dozen -- see recipe instructions below
  • salt and freshly ground black pepper

Instructions

  1. Add the chicken to the bottom of a medium-sized saucepan, and season both sides with salt and pepper.
  2. Add the thyme sprigs to the pan and pour the apple juice on top. Turn the heat to high and bring to a boil. Immediately reduce the heat to low, cover the pot, and simmer just until the chicken is cooked through, 15 to 20 minutes.
  3. Remove the chicken from the cooking liquid and place it on a plate to cool to room temperature. Discard the thyme, but do not throw out the cooking liquid -- simply set the pan aside.
  4. Once the chicken is cool enough to touch, you can use your hands to shred it off of the bones. Then finely chop it and add it to a large mixing bowl.
  5. Add 3 tablespoons of the cooking liquid that you set aside, cilantro, scallions, yogurt, sesame oil, salt and Togarashi. Mix to blend and set aside. (Now you can throw out the remainder of the cooking liquid.)
  6. Gently wash and dry the apples, being careful not to tear any stems off.
  7. Cut about 1/2-inch off of the top of each apple, and then use a melon scoop to carefully scoop out a circle that includes the seeds, from each apple. (Do not throw out the scoops of apple!)
  8. To avoid browning, cover the apples with their tops as you continue to prepare them.
  9. Then cut off any apple flesh from around the seeds of each apple scoop. Finely chop this, and add it to the chicken mixture.
  10. Now add about 1 tablespoon or so of the chicken mixture to the inside of each hollowed out apple, covering the rim a bit.
  11. Gently place the apple tops (lids!) over the chicken salad.

Recipe Notes

Togarashi is the Japanese word for red chili peppers. It’ll add some great heat!