Skinless, boneless chicken breast halves (12 ounces)
3/4
c
Mayonnaise or salad dressing
1/4
c
Apple juice concentrate
1/4
ts
Salt
1/4
ts
Pepper
3
c
Torn romaine lettuce
2
c
Torn red leaf lettuce
1/2
c
Broken pecans or walnuts
1/3
c
Red onion rings
2
md
Apples, cored & sliced
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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