Apple Chicken Salad

1 chicken breast
2 chicken thighs
Note...I like dark meat, but you can use 3 chicken breast
1 stalk celery, diced
1/4 C. diced sweet onion
1 red delicious apple, lunch box size, chopped (skin on)
1/4 . mayo, maybe a little less depending on the amount of chicken
1/2 tsp. rice wine vinegar
1/4 tsp. each salt and pepper

Place chicken in water until done, remove, drain and chop...set aside. In a large mixing bowl, combine chicken, celery, onions, apple, mayo and vinegar. Add a pinch of salt and pepper to taste. Once combined, taste to see if you need more salt and pepper. The flavors need to marry, so place in the fridge for a minimum of 3 hours. Serve on whole wheat bread or with Riitz crackers.
from Janet's Appalachian Kitchen



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