Chicken, Apple, and Basil Salad (AKA Killer Chicken Salad!)

(serves 4)

4 boneless, skinless chicken breasts
4 teaspoons kosher salt
1 teaspoon black pepper
¼ cup fresh lime juice (from 2-3 limes)
1 tablespoon rice vinegar
2 tablespoons light brown sugar
4 scallions (white and light green parts) thinly sliced
2 Granny Smith apples, diced (peeled or not)
1/3 cup roasted peanuts, roughly chopped
2 tablespoons thinly sliced fresh mint
½ cup thinly sliced fresh basil

Prepare Chicken
Rinse, place in large pan with enough water or canned chicken broth to cover by ½ inch. (If using water, add 3 teaspoons salt and ½ teaspoon pepper. If using chicken broth, add nothing.) Bring to a gentle simmer and poach till cooked through (about 8-10 minutes). Remove from liquid and set aside to cool.

Prepare dressing
In a large bowl, in which you will eventually assemble the salad, whisk lime juice, vinegar, & sugar till sugar dissolved.

Dice
Scallions, apples, peanuts, mint, basil, and chicken.

Assemble
First add apples to dressing; toss until well coated. Add remaining diced ingredients, toss, add salt and pepper as needed.

Recipe from Diane Collins