Ingredients

• 2/3 cup chopped pitted dates
• 1 cup finely chopped celery
• Salt to taste
• Freshly ground black pepper
• ½ cup chopped toasted walnuts
• Poaching liquid -
• 4 cups A basic chicken stock
• 1 cup celery leaf
• 1 parsley sprig
• 1 pinch salt
• 1 tablespoon fresh lemon juice
• Dressing -
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 2 tablespoon fresh lemon juice

Directions

• Directions
• Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork.
• Let cool to room temperature in the liquid. Remove and discard the skin and bones and shred the chicken into bite-size pieces. Core, peel and cut apples in ½ inch slices.
• In a large bowl, toss the apples with 2 tablespoons lemon juice. Add the chicken, dates and celery. Toss to mix well. In a small bowl, whisk together the sour cream, mayonnaise and 2 tablespoons lemon juice.
• Add to the chicken mixture along with salt and pepper. Toss again to combine well. Cover and chill the salad for 1 hour or more. Just before serving, stir in the walnuts.