Yield: 4 servings
|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)|
|⅓ cup||Red onion rings|
|2 mediums||Apples, cored & sliced|
FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
* 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.