Toss & Chop, salad utensils, salad chopper, salad scissors, kitchen utensils, kitchen gadgets



	This recipe makes enough salad for a crowd. Serve it on thick sandwich rolls, on a bed of fresh lettuce leaves, or piled on cantaloupe halves. My children always ask for this salad and they love to help prepare it. Yield: 6-9 cups Ingredients 2 boneless whole chicken breasts 1 cup heavy cream 1/2 cup mayonnaise 1/2 cup dairy sour cream 1 celery rib, washed and trimmed 2 Granny Smith apples, cored and halved 1 cup shelled walnuts 1 cup dried currants 1. Arrange chicken breasts single layer in a large baking pan. Spread evenly with cream and bake in a preheated 350° F. oven for 30 minutes, or until done to your taste. Remove from oven and let cool. 2. Slice cooled chicken into thick slices and transfer to a large bowl. 3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken. Snip the celery into small pieces over the bowl using the Produce Shears. 4. Peel and core the apples and slice into the chicken mixture; add the walnuts. Toss and chop the chicken mixture until pieces are chopped into bite sized pieces and the dressing is well integrated. Stir in the currants and serve. Note: As this is a dense salad, you may find it a little harder to chop than the leafy salads. I still think that using the Toss & Chop is much easier than cutting everything up individually. If your arm gets tired, take a little rest and resume chopping!