FROM LOIS FLACK
CYBEREALM BBS (315)7861120
MARINADE
1/4 cup frozen apple juice- concentrate, th, awed
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 h, alves (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
Directions
* 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.
Servings: 4 servings
Apple-Chicken Salad-(Marinaded) Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Chicken Salad; Fruit; Poultry
The History of Recipes
It is actually possible to track the history of recipes far back into the distant past, in truth as far as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these early cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius recounts how the cooks of his times made use of many different aromatic flavors, including many that are still in use today like basil, fennel and parsley. During the next few centuries, the rich families of Wesstern Europe competed to offer the most extravagent meals, and because of this cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes to help cooks of their time. By the advent of the 20th century, cooking publications are in great demand, mostly as a result of higher levels of literacy, more free time and having more disposable income. The revolution that is television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Apple Chicken Salad (Marinaded) recipe.
