Oven Dried Apple Crisp with Chicken Salad
Core and thinly slice (1/4-inch) the apples, brush on each side generously with tamarind glaze. Place on a lined cookie sheet and into a very low (250 degree) oven. Allow them to cook and crisp up, 3 hours. In a medium bowl add the chicken, mayonnaise, apple, scallions, and the ginger. Add a little tamarind glaze a little at a time, tasting as you go. Season with salt and pepper. Refrigerate until needed.
When you are ready to assemble the dish, fan out a few apples and top with a generous scoop of the salad. Garnish with freshly chopped green onions.
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