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.