Roast Apple And Chicken Salad

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.
4. Toss lettuce, chicken and apple mixture in a large bowl. Season. Divide among serving plates. Drizzle with blue cheese dressing. Serve salad with rolls.

pinkskinned apples, butter, walnuts, chicken bouillon cubes, chicken breasts, blue cheese, sour cream, mustard, lemon juice, iceberg lettuce, crusty bread rolls

Taken from recipes-plus.com/api/v2.0/recipes/37514 (may not work)