Apple Chicken Salad PENNSYLVANIA APPLE/NEW YORK APPLE

Apple Chicken Salad PENNSYLVANIA APPLE/NEW YORK APPLE

3 pounds chicken breasts
4 ounces celery, diced
4 ounces onion, diced
1 cup light mayonnaise
5 medium Eastern* Jonagold apples
2 hard-boiled eggs, peeled and diced
1. Place chicken breasts in a large saucepan. Add water to cover, bring to a boil, reduce heat and simmer, covered, until cooked. Remove from the water and set aside to cool. Cut meat into bite-size pieces.
2. In a large bowl, combine celery, onion and mayonnaise.
3. Core and dice 1 apple; add to the bowl.
4. Add eggs and chicken. Stir gently to mix.
5. Slice 4 remaining apples in half horizontally and carefully remove the
insides, leaving a 1/2-inch-thick shell.
6. Scoop salad mix into each apple shell. Chill before serving.
Makes 8 servings.