Instructions

Cook the chicken breasts in a Royal dutch oven to which we have already added the water, salt, thyme sprig and half of an onion. Lei it cook for 15 minutes over low heat, remove the breasts and let them cold. Meanwhile we peel and dice the apples. Remove the celery threads with a peeler, dice them as the apples and dice the onion too.
Prepare the sauce by melting in a bowl the mayonnaise, milk cream, lemon juice, mustard, salt, black pepper and very finely chopped parsley. Once the chicken is cold, chop it into small dices and mix with the rest of chopped ingredients, with the nuts and season to taste with the sauce. Serve it cold into bowls decorated with lettuce of different types of lettuces.
To prevent the apples from getting rust once chopped, it is advisable to chop them at the very last moment or keep it in water with some drops of lemon until it is going to be used. It is preferable to use red apples since they are generally sweeter than the green ones and contrast better with the rest of ingredients.