Sonoma Chicken and Apple Salad
Pacific Wharf Cafe
Yield: 4 servings
4 c. water
2 cubes chicken bouillon
1 pound boneless, skinless chicken breast
1/2 head iceberg lettuce
1/4 c. walnut halves
1/4 c. celery, diced small
1 Granny Smith apple, peeled and cut into wedges
2/3 c. honey mustard dressing (your favorite brand)
4 individual-sized bread bowls*
4 leaves Romaine or leaf lettuce
8 fresh chives sprigs, chopped
1/4 c. dried cranberries
1. In a medium pot, boil 4 cups of water. Add chicken bouillon, stirring until the bouillon is dissolved in the water. Lower heat, and bring to a simmer.
2. Add chicken breast; cover pot and cook for about 8 minutes, or until the internal temperature reaches 165°F. Put chicken in the refrigerator to cool down.
3. Thinly shred the lettuce; set aside.
4. Dice chicken into 1/4" pieces and put it in a medium-sized bowl. Add walnuts, celery, apple wedges, and honey mustard dressing and toss well.
5. Hollow out the bread bowls; fill with the shredded lettuce. Place one lettuce leaf on the edge and place the chicken salad at the center. Sprinkle the salad with chives and cranberries just before serving.
* Sweet, salty, and crunchy, this salad is a hit at the Pacific Wharf Café, served in bread bowls made in the adjacent Boudin bakery (where a secret family recipe for sourdough dates back to 1850).
Sadly, though this salad was massively popular with broad customer appeal, they did not keep it and have no other salad in bread bowl replacement. So grateful to find the recipe, though the honey mustard dressing is misleading…per cast members a dressing with a mayonnaise base was used.
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