Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sm Chicken breast halves
-(about 3 pounds), boned
-and skinned
1 c Unsweetened apple juice
1 tb Lemon juice
1/4 ts Salt
1/4 ts Ground ginger
1 tb Cornstarch
2 c Coarsely chopped unpared
-red apples (about 2
-medium)
1 c Diagonal slices celery
-(about 2 medium stalks)
3 tb Raisins
1 tb Sliced green onion (with
-top)
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.
6 servings.
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
