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Sunday, April 30, 2017

HOT CHICKEN & APPLE SALAD

1/2 teaspoon Paprika
1/4 teaspoon Pepper
4 (4 Oz.), [4-112 g] Boned -- Skinned  Chicken Breast Halves -- Cut into Bite Size
3 tablespoons Unsweetened Apple Cider
1 cup Diagonally Sliced Carrots
3 cups (1/2 in.) Cubes Unpeeled Granny Smith Apples (1 Lb.)
1/2 cup (2 Oz.) Gorgonzola [56 g]
Cheese Divided
2 teaspoons Minched Shallots
2 tablespoons White Wine Vinegar
4 cups Torn Fresh Spinach

Combine Paprika, Pepper and Pinch Salt in A Plastic Bag. Add Chicken &
Shake To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds.
Add Chicken; Cover With Wax Paper and Microwave At Medium-High 6 To 7
Min., Stirring Every 3 Min.
Drain Chicken and Set Aside.
In Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2
1/2 Min. OR Until Apples Are Tender. Drain, Reserving 2 T. Apple Cider
Mixture in Baking Dish.
Combine Apples, Carrots, Chicken and 1/4 C. Cheese in A Bowl; Toss and Set
Aside.
Add Vinegar and Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining
1/4 C. Cheese & Serve Warm.

salads.pdf

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