May 152012


  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 Cup Cooked Wild Rice
  • 3/4 Cup Stonewall Kitchen Roasted Apple Grille Sauce
  • 1/3 Cup granny smith apple, peeled, cored and chopped
  • 1/3 Cup celery, chopped
  • ΒΌ Cup Olive Oil
  • 1 Tbsp. onion, minced
  • 1 1/2 Tsp. salt
  • 1/4 Tsp. thyme leaves
  • 1/3 Cup crumbled blue cheese (optional)
  • 1/3 Cup toasted pecans, chopped (optional)
  • dried cranberries


  1. In a deep skillet, cover chicken with chicken broth. Bring to a gentle boil and simmer until the chicken is cooked through. Cool.
  2. Chop the chicken into bite size pieces.
  3. Combine all ingredients and serve chilled on crusty bread as a sandwich or over salad greens.



About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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