APPLE CHICKEN SALAD from Donna
4 medium skinless, boneless chicken breast halves (12 oz.)
FOR THE MARINADE:
1/4 cup frozen apple juice concentrate, thawed
2 tbsp. salad oil
2 tbsp. soy sauce
1 tbsp. white wine vinegar
1 tsp. dried savory, crushed
FOR THE SALAD DRESSING:
3/4 cup mayonnaise or salad dressing
1/4 cup apple juice concentrate
1/4 tsp. salt
1/4 tsp. pepper
FOR THE SALAD:
3 cups torn Romaine lettuce
2 cups torn red leaf lettuce
1/2 cup broken pecans or walnuts
1/3 cup red onion, cut into rings
2 medium apples, cored and sliced
TO PREPARE THE CHICKEN:
Place chicken breasts in a plastic bag in a shallow dish.
In a small bowl combine marinade. Pour marinade over chicken, close bag. Refrigerate about 4 hours, turning once.
WHEN READY TO COOK:
Remove chicken, 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 until tender, brushing occasionally with reserved marinade. Or grill chicken on an uncovered grill directly over medium hot coals for 20 to 25 minutes or until tender, turning once.
Remove from heat, cut chicken into strips. Cover and chill 2 to 24 hours.
TO MAKE THE SALAD DRESSING:
In a small bowl combine mayonnaise or salad dressing, apple juice concentrate, salt and pepper; set aside.
TO MAKE THE SALAD:
In a large bowl combine lettuce, nuts and onion.
Divide salad greens among 4 dinner plates. Arrange chicken and apples over salad greens. Drizzle with salad dressing mixture.
Makes 4 main dish salads
4 medium skinless, boneless chicken breast halves (12 oz.)
FOR THE MARINADE:
1/4 cup frozen apple juice concentrate, thawed
2 tbsp. salad oil
2 tbsp. soy sauce
1 tbsp. white wine vinegar
1 tsp. dried savory, crushed
FOR THE SALAD DRESSING:
3/4 cup mayonnaise or salad dressing
1/4 cup apple juice concentrate
1/4 tsp. salt
1/4 tsp. pepper
FOR THE SALAD:
3 cups torn Romaine lettuce
2 cups torn red leaf lettuce
1/2 cup broken pecans or walnuts
1/3 cup red onion, cut into rings
2 medium apples, cored and sliced
TO PREPARE THE CHICKEN:
Place chicken breasts in a plastic bag in a shallow dish.
In a small bowl combine marinade. Pour marinade over chicken, close bag. Refrigerate about 4 hours, turning once.
WHEN READY TO COOK:
Remove chicken, 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 until tender, brushing occasionally with reserved marinade. Or grill chicken on an uncovered grill directly over medium hot coals for 20 to 25 minutes or until tender, turning once.
Remove from heat, cut chicken into strips. Cover and chill 2 to 24 hours.
TO MAKE THE SALAD DRESSING:
In a small bowl combine mayonnaise or salad dressing, apple juice concentrate, salt and pepper; set aside.
TO MAKE THE SALAD:
In a large bowl combine lettuce, nuts and onion.
Divide salad greens among 4 dinner plates. Arrange chicken and apples over salad greens. Drizzle with salad dressing mixture.
Makes 4 main dish salads
