SUZIE’S APPLE and CHICKEN SALAD

In a medium mixing bowl combine

4 chilled boneless, skinless chicken breast cut into bite size cubes

2 crisp apples cored and coarsely chopped; do not peel (I use McIntosh)

2 stalks celery sliced thin

1/3 cup seedless raisins

1/3 cup chopped walnuts

1/2 tsp. celery seed

Sprinkle of salt

Dash of ground black pepper

In a small bowl combine

1/2 cup mayonnaise mixed with

1 Tbsp. Dijon mustard

1 tsp. lemon juice

1/2 tsp. sugar

Whip with whisk until well blended

Spoon over chicken and apple mixture and

stir until well combined (Add more mayonnaise to taste)

On individual salad plates arrange a bed of salad greens (Iceberg, Romaine lettuce and baby spinach leaves) Thin slice more apple (cored but do not peel) Toss lightly with a sprinkle of lemon juice to keep apples from turning brown and place the slices around 2/3 the edge of the plate on top of the lettuce.  Place a generous scoop of salad mixture in the center of the plate and serve with cinnamon toast points on the side.  This salad is so good.

Quite often this would be followed by Willie’s specialty; Steamed clams or black mussels and sometimes lobster or Atlantic crab with melted butter (real butter) to dip them in and corn-on-the-cob.