Issue Date: November, 2011
Serves: Serves 12
Pairings:
Courtesy of: Recipe Courtesy of Yvette Bonanno, Bonanno’s Fine Catering, Baton Rouge, LA

Ingredients:

• 1 pound chicken breast, poached in seasoned water* 
• 1/4 cup mayonnaise
• 2 tablespoons apricot preserves
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons fine chopped walnuts, toasted
• 2 tablespoons chopped sun dried cranberries
• 1/2 small granny smith apples, diced in 1/4-inch squares 
• 1 1/2 tablespoons green onion cut on bias
• salt, to taste
• red pepper, to taste 
• 2 heads Belgium Endive

Instructions:

Chicken should be poached to a temperature of 165ËšF and cooled so that it can be easily handled. When chicken is cool enough to handle pull chicken breasts into bite-sized pieces, set aside.

In a mixing bowl, add all ingredients, except chicken. Once combined, add chicken and toss gently. Refrigerate covered to chill chicken salad. This can be done several hours to one day before serving. Serve on washed and dried endive leaves. Served on chilled plates.

*Try Tony Chachere’s Creole seasoning