Apple-Chicken Salad-(Marinated)

Recipe Ingredients

1/4 cup	59ml	Frozen apple juice concentrate thawed
2 tablespoons	30ml	Salad oil
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	Dried savory - crushed
		Chicken
4		Chicken breast halves - skinless, boneless (medium)
		Dressing
3/4 cup	177ml	Mayonnaise or salad dressing
1/4 cup	59ml	Apple juice concentrate
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
		Salad
3 cups	711ml	Romaine lettuce - torn
2 cups	80g / 2.8oz	Red leaf lettuce - torn
1/2 cup	118ml	Broken pecans or walnuts
1/3 cup	20g / 0.7oz	Red onion rings
2 cups	474ml	Apples - cored and sliced (medium)

Recipe Instructions

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 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.

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.

Hints

NOTE: This recipe needs to be prepared ahead of time!

Source:
Southern-Style Diabetic Cooking by Marti Chitwood, RD, CDE

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