FROM LOIS FLACK
CYBEREALM BBS (315)7861120
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
CHICKEN
4 medium Skinless, boneless chicken breast halves (12 ounces)
DRESSING
3/4 cup Mayonnaise or salad dressing
1/4 cup Apple juice concentrate
1/4 tsp Salt
1/4 tsp Pepper
SALAD
3 cup Torn romaine lettuce
2 cup Torn red leaf lettuce
1/2 cup Broken pecans or walnuts
1/3 cup Red onion rings
2 medium Apples, cored & sliced
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* 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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