Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 smalls | Chicken breast halves (about 3 pounds), boned and skinned |
| 1 cup | Unsweetened apple juice |
| 1 tablespoon | Lemon juice |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Ground ginger |
| 1 tablespoon | Cornstarch |
| 2 cups | Coarsely chopped unpared red apples (about 2 medium) |
| 1 cup | Diagonal slices celery (about 2 medium stalks) |
| 3 tablespoons | Raisins |
| 1 tablespoon | Sliced green onion (with top) |
| \N 6 | servings. |
Remove excess fat from chicken. Place chicken, I/2 cup of the apple juice, the lemon juice, salt and ginger in 10 inch nonstick skillet.
Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken; keep warm.
Mix remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce.
Warm Chicken Waldorf Salad: Arrange sliced chicken on salad greens.
Top with sauce.
Nutrition information Per serving 1 serving Percent of U.S. RDA Calories : 240 Protein so% Protein, 9 33 Vitamin A 2% Carbohydrate, 9 18 vitamin c
: 2% Fat, 9 4 Thiamin 4% Cholesterol, mg 85 Riboflavin 8% Sodium, mg 180 Niacin 48% Potassium, mg 400 Calcium 2% Iron 6% From the files of Al Rice, North Pole Alaska. Feb 1994