Name:

HF Creamy Chive Chicken Salad

Description

With lemony rice & dijon apple salad

Serves 2 or 4

Prep time 5 minutes

Cook time 30 minutes

Ingredients
1 lemon (2 for 4 servings)
1/4 oz chives (1/2 oz for 4)
1 apple
1/2 cup jasmin rice (1 cup for 4)
2 tsp dijon mustard (4 tsp for 4)
10 oz chicken cutlets (20 oz for 4)
1 tsp chicken stock (2 tsp for 4)
2 TBSP sour cream (4 TBSP for 4)
2 oz mixed greens (4 oz for 4)

Instructions
1. Prep
Wash and dry produce.
Zest and quarter lemon (for 4 servings zest one lemon and quarter both). Mince chives. Halve and core apple ; quarter one half lengthwise, then thinkly slice crosswise into triangles (quarter and slice whole apple for 4).
2. Cook rice
In a small pot, combine rice, 3/4 cup water (1 1/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
3. Make Dressing
While rice vooks, in a medium bowl, combine 1 TBSP olive oil (2 TBSP for 4), juice from half the lemon, hald the mustard, 1/2 tsp sugar (1 tsp for 4), slat, and pepper. Stir in half the chives, set aside.
4. Cook chicken
Pat chicken dry with paper towls, season all over with salt and pepper.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat; transfer to a plate. Wipe out pan.
5. Make pan sauce
Heat same pan over medium-high heat. Add stock concentrate, remaining mustard, 1/4 cup water (1/3 for 4), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat.
Stir in sour cream and emining chives. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6. Finish & serve
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4) and lemon zest. Seaon with salt and pepper.
Add mixed greens and sliced apple to bowl with dressing. Toss to combine; season with salt an pepper.
Divide chicken, rice, and salad between plates. Drizzle chicken with pan sauce. Cut remaining lemon into wedges and serve on the side.

Length

35

Calories

600

Servings

2

Date Created

Created By

Jade Smidt

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