Liberty Vineyards & Winery

Liberty Recipes

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Pair with Cat Noir or Rosé of Marquette

3 to 4 boneless chicken breast cutlets (about 1-1/4 to 1-1/2 pounds) 1 tablespoon olive oil 3/4 teaspoon sea salt, divided 3/4 teaspoon ground black pepper, divided 1 large Honeycrisp apple, with skin, chopped 1/2 cup sliced red seedless grapes 1/2 cup dried cranberries 1/2 cup candied pecans (see Candied Pecans recipe card) 1/2 cup celery, chopped 1/2 cup plain Greek yogurt 1/4 cup mayonnaise

With a sharp knife, cut chicken breast cutlets into cubes. Heat 1 tablespoon olive oil in pan and when hot toss in chicken cubes, with 1/4 teaspoon of both the salt and pepper. Cook, stirring occasionally, until meat is cooked thoroughly and no pink remains. Remove chicken from heat, place in bowl, and put in refrigerator to cool. In a small bowl, mix the mayonnaise, Greek yogurt, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside In a large mixing bowl, combine the chopped apple, grapes, dried cranberries, candied pecans, celery and cooled chicken. Pour dressing over and mix well. Chill for several hours to allow the flavors to blend.

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