Roast Apple And Chicken Salad - cooking recipe

Ingredients

3 None pink-skinned apples, unpeeled, quartered and cored
1 tbsp butter, melted
1/3 cup walnuts
2 None chicken bouillon cubes
4 small boneless skinless chicken breasts, trimmed
4 oz blue cheese, crumbled
1/2 cup reduced fat sour cream
2 tsp Dijon mustard
2 tsp lemon juice
1/2 small iceberg lettuce, torn
None None Crusty bread rolls, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Toss apple and butter in a bowl to coat. Spread in a single layer on prepared pan. Bake for 15 mins or until golden. Add walnuts; bake for 5 mins more or until golden.
Meanwhile, combine crumbled stock cubes and 3 cups water in a deep skillet on medium heat. Bring to a simmer. Add chicken. Reduce heat to low. Poach chicken for 15 mins. Remove pan from heat; cover. Let chicken stand in stock for 5 mins. When cool enough to handle, thickly shred chicken. Set aside.
Process blue cheese, sour cream, mustard and lemon juice in a food processor until smooth. Add 1 tbsp water, if necessary, to thin the dressing.
Toss lettuce, chicken and apple mixture in a large bowl. Season. Divide among serving plates. Drizzle with blue cheese dressing. Serve salad with rolls.