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  • 2 pounds boneless, skinless, chicken breasts
  • 3/4 cup Stonewall Kitchen Roasted Apple Grille Sauce
  • 1/3 cup Granny Smith apple, peeled, cored & chopped
  • 1 tablespoon onion, minced
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh thyme leaves
  • 1/3 cup crumbled blue cheese (optional)
  • 1/3 cup toasted pecans (optional)
  •  dried cranberries


  1. In a deep skillet, cover chicken with water. Bring to a boil and simmer until the chicken breasts are cooked through. Cool.
  2. Chop the chicken into bite size pieces.
  3. Combine all ingredients and serve chilled on crusty bread or a croissant as a sandwich or over salad greens.

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