Baked Apples stuffed with Spicy Thai Mango Chicken Salad
4 medium-sized apples
1/4 tsp salt
One rotisserie chicken breast, diced
1/4 C walnuts, chopped
1/4 C raisins
handful chives, chopped (optional)
- Preheat oven to 375º
- With a paring knife, carefully remove cores of apples, leaving 1/2 inch of apple at the bottom (I scooped out most of the core with a small spoon) – place apples in a small baking dish (I used an 8-inch square Pyrex) – fill dish with 1/2-inch of water – bake 45 minutes to 1 hour until apples are soft – remove apples from water and set aside
- Evenly distribute chicken mixture inside the four baked apples – serve while apples are still warm
I used a paring knife to make a small round incision at the top of each apple and then used a small spoon to scoop out the inside, leaving some apple at the bottom.
All four of my Honeycrisp apples hollowed out and ready to go in the oven.
Sit the apples upright in a baking dish, fill the dish with water up to about 1/2 an inch and bake at 375º until apples are soft, about 45-60 minutes. After being out of the oven for a bit, the skin on the apples will start to wrinkle.
While the apples are baking, assemble the chicken salad - Spicy Thai Mango Sauce, Chili Paste, salt, one rotisserie chicken breast, walnuts, raisins and chopped chives. Yum.
I found the inside of my baked apples were a little wet so I stuffed them with small pieces of paper towel to dry out before spooning in chicken salad.
These would make a really great gluten-free after-school snack - a nice alternative to the standard chicken salad sandwich.
***This blog post is sponsored by Thai Kitchen Canada***
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