Chicken-and-Apple Salad

By á-7737

From Luscious Low-Fat Favorites by Tupperware

Ingredients

• 2 tablespoons water
• 4 teaspoons olive oil or cooking oil
• 4 teaspoons honey
• 2 teaspoons Dijon-style mustard
• 2 teaspoons lemon juice
• 12 ounces skinless, boneless chicken breasts, cut into thin, bite-size strips
• 2 cups sliced fresh mushrooms
• 2 large red apples, cored and sliced
• 6 cups torn mixed greens
• 14 cup toasted chopped pecans (optional)

Preparation

Step 1

Combine water, oil, honey, mustard, and lemon juice in a large skillet. Bring to boiling. Add the chicken. Cook and stir over medium heat for 4-6 minutes or until chicken is tender and no longer pink. Remove chicken from skillet; cover and keep warm.

Add sliced mushrooms and sliced apples to skillet. Cook, covered, for 2-3 minutes or until just tender. Stir in cooked chicken; heat through.
Arrange greens on 4 serving pleas; spoon chicken mixture on top. If desired, sprinkle with toasted chopped pecans. Makes 4 servings.

To toast nuts place them in a shallow baking dish and bake in a 350 oven for 5-10 minutes. Stirring often