Wenatchee Salad

Name: Wenatchee Salad
Ingredients: 1 quart cold water; 1 teaspoon lemon juice; 2 red apples, unpeeled (cored and diced); 1 granny smith apple, unpeeled (cored and diced); 1 pear, unpeeled (firm green or red, cored and diced); 3 cups cooked chicken, diced (for vegetarian version, see description); 1 cup celery, thinly sliced; 34 cup walnuts, coarsely chopped (or pecans); 12 cup dried sweetened cranberries; lettuce, for serving; 1 cup mayonnaise; 12 cup sour cream; 2 tablespoons lemon juice; 2 tablespoons fresh parsley, finely chopped

14 ingredients

8 steps

Ingredients

1 quart cold water
1 teaspoon lemon juice
2 red apples, unpeeled (cored and diced)
1 granny smith apple, unpeeled (cored and diced)
1 pear, unpeeled (firm green or red, cored and diced)
3 cups cooked chicken, diced (for vegetarian version, see description)
1 cup celery, thinly sliced
34 cup walnuts, coarsely chopped (or pecans)
12 cup dried sweetened cranberries
lettuce, for serving
1 cup mayonnaise
12 cup sour cream
2 tablespoons lemon juice
2 tablespoons fresh parsley, finely chopped

Directions

1

Pour the cold water into a medium bowl, and mix in the 1 teaspoon of lemon juice.
2

Add the diced fruit and allow to stand briefly.
3

In a large bowl, mix the chicken, celery, walnuts and dried cranberries.
4

Drain and add the diced apples, mixing well.
5

In a small bowl, whisk together mayonnaise, sour cream, 2 tablespoons lemon juice and parsley.
6

Add to the chicken mixture and gently toss to coat.
7

Cover bowl with plastic wrap and chill thoroughly before serving.
8

To serve place some lettuce leaves on each plate on top with salad.