Ingredients
For the salad:
1 pound raw boneless, skinless chicken breasts, cut into 2 1/2-inch chunks (or 2 to 3 cups cooked chicken meat)
2 ribs celery, chopped
1/2 red bell pepper, seeded and chopped
4 to 6 green olives, pitted and minced
1/4 cup chopped red onion
1/2 to 1 apple, cored and chopped
1/3 head iceberg lettuce, sliced and chopped
For the dressing:
5 tablespoons mayonnaise
1 tablespoon plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste
Method
Carry a pot with 2 quarts of very much salted water (1 tablespoon salt) to a bubble. Add the chicken bosom (cut into enormous lumps) and return the water to a stew. Then, at that point, switch off the hotness, and cover the pot. Allow the chicken to sit for 15 minutes (time it) or more while you plan all the other things.
Set up the chicken serving of mixed greens dressing in an enormous bowl. Blend the mayonnaise, jam, and lemon juice. Taste for the legitimate equilibrium between pleasantness and causticity. The serving of mixed greens dressing ought not be excessively sweet, or excessively acrid.
Add more jam or lemon juice until you have arrived at the equilibrium you need. Add salt and pepper to taste.
Blend in the cleaved celery, ringer pepper, olives, red onion, and apple
Eliminate the chicken from the poaching water and dice it. (Or then again dice previously cooked chicken assuming that is the thing that you are utilizing for this serving of mixed greens.) Mix it in with the dressing and vegetables.
At the point when prepared to serve, overlap in the cut and hacked chunk of ice lettuce
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