FALL’S FREERANGE FOWL SALAD

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Ingredients:

Fresh boneless skinless Chicken breasts

Oregano

Pink Crisp Apples

Kosher Sea Salt

Garlic powder {fancy}

Sugar {raw or cane preferred}

Lemon Juice

Whole Almonds

1 table spoon Oregano

1 large pink crisp apple

1 teaspoon Kosher sea salt

1 table spoon Garlic powder {fancy}

4 table spoons of sugar

½ cup Mayonnaise


Directions:

Season chicken with Kosher Sea Salt, Oregano, and Garlic. Saute your chicken breasts in olive oil. Add 2 table spoons Lemon Juice right before carmelization. Let cool and chop chicken into small pieces. Place to the side.

Place a handful of almonds into a plastic bag and crush with a heavy glass or mallet. Chop your Pink Crisp Apple into very small cubes {leave skin on}. Combine ingredients into a large mixing bowl. Add Mayonnaise and mix vigorously.

Serve over Water Crackers/Melba toast and fresh lemonade for a delightful and refreshing lunch!

Chill for at least ½ hour. Makes 3-5 servings. Will keep for 3 days.

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Until later,

Xoxoxox

Donna

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