Apple-chicken salad-(marinaded)

Yield: 4 servings

Measure Ingredient
¼ cup Frozen apple juice- concentrate, thawed
2 tablespoons Salad oil
4 mediums Skinless, boneless chicken
¾ cup Mayonnaise or salad dressing
¼ cup Apple juice concentrate
3 cups Torn romaine lettuce
2 cups Torn red leaf lettuce
½ cup Broken pecans or walnuts
2 tablespoons Soy sauce
1 tablespoon White wine vinegar
1 teaspoon Dried savory, crushed breast halves (12 ounces)
¼ teaspoon Salt
¼ teaspoon Pepper
⅓ cup Red onion rings
2 mediums Apples, cored & sliced

FROM LOIS FLACK

CYBEREALM BBS (315)786-1120

MARINADE

CHICKEN

DRESSING

SALAD

* NOTE: This recipe needs to be prepared ahead of time! * For marinade: In a small bowl combine apple juice concentrate, salad oil, soy sauce, vinegar, and savory.

For chicken: Place chicken breasts in a plastic bag in a shallow dish. Pour marinade over chicken. Close bag. Refrigerate about 4 hours, turning once. Remove meat, reserving marinade. Pat chicken dry with paper towels.

Place chicken on a rack of an unheated broiler pan. Broil about 4 to 6 inches from heat for 8 to 10 minutes or till tender, brushing occasionally with reserved marinade. (Or grill chicken on an uncovered grill directly over medium-hot coals for 20 to 25 minutes or till tender, turning once.) Remove from heat. Cut chicken into strips. Cover and chill 2 to 24 hours.

For dressing: In a small bowl combine mayonnaise or salad dressing, apple juice concentrate, salt and pepper.

In a large bowl combine the romaine, red leaf lettuce, pecans or walnuts, and onion. Divide salad greens among 4 dinner plates.

Arrange chicken and apples over greens. Drizzle salad dressing over salads.

Makes 4 main-dish salads.

Calories......705 Protein...31 g Carbohydrates..32.g Fat...52 g Cholesterol....98.mg Sodium...959 mg Potassium.....782.mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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