Summer Recipe

Kara, a friend who also likes blogging, asked her blogging friends to share a summer recipe. This recipe meets all the allergy requirements in our family ( if I take the almonds out of K's) and it is yummy. It's from Real Simple magazine, back when Katie gave me a subscription to that magazine ( I love the layouts in that mag). The girls don't love this salad (what kids love summer salads?) but they will eat it. And once I served it to a bunch of single guys who really only love pizza and burgers...they said it was a chick-meal, but this is still a recipe I love.

4 boneless, skinless chicken breasts
4 tsp kosher salt
1 tsp black pepper
1/4 cup lime juice
1 TB white wine vinegar or rice vinegar
2 TB light brown sugar
4 green onions (white and green part, thinly sliced)
2 medium Granny Smith apple, diced
1/3 cup roasted peanuts, roughly chopped (not a fan of peanuts, I use almonds)
2 TB thinly sliced fresh mint
1/2 cup thinly sliced basil

I honestly don't make this recipe except in the summer when I have mint and basil growing in my garden, as it is tastier with fresh herbs. Pound the chicken to an even thinness. Place the chicken in a large saucepan and add enough water to cover by 1/2 inch. Add 3 tsp of the salt and 1/2 tsp of the pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8-10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes (if I have recently roasted a chicken and have left over meat, I skip all this). Meanwhile, in a large bowl combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss. Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, mint basil and the remaining salt and pepper. Toss. Serve on toast or over crackers. (But I like it to sit in the fridge for at least an hour)