Colorful, Crunchy Apple and Chicken Salad With Fresh Mint and Basil Recipe

Add 3 teaspoons of the kosher salt and 1/2 teaspoon of the pepper to the water. Bring to a gentle simmer and cook for 10 minutes, until the chicken is cooked through.

Once cooked, transfer the chicken to a bowl of ice water and let it chill for 5 minutes. This stops the cooking and helps keep the chicken tender.

In a large bowl, combine the 1/4 cup lime juice, 1 tablespoon rice vinegar, and 2 tablespoons brown sugar. Stir until the sugar has fully dissolved. Add the sliced scallions and diced Granny Smith apples, tossing to coat them in the dressing.

Dice the chilled chicken and add it to the apple mixture. Fold in the 1 cup roasted peanuts, 2 tablespoons mint, 1/2 cup basil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Toss everything gently to combine.