| 1 | Remove excess fat from chicken. |
| 2 | Place chicken, i/2 cup of the apple juice, the lemon juice, salt and ginger in 10 inch nonstick skillet. |
| 3 | Heat to boiling; reduce heat. |
| 4 | Cover and simmer about 20 minutes or until chicken is done. |
| 5 | Remove chicken; keep warm. |
| 6 | Mix remaining apple juice and the cornstarch, add to hot liquid. |
| 7 | Heat to boiling, stirring constantly. |
| 8 | Boil and stir 1 minute. |
| 9 | Stir in remaining ingredients; heat through. |
| 10 | For each serving, diagonally slice chicken. |
| 11 | Arrange on plate, overlapping slices. |
| 12 | Top with sauce. |
| 13 | 6 servings. |
| 14 | Warm chicken waldorf salad: arrange sliced chicken on salad greens. |
| 15 | Top with sauce. |
| 16 | Nutrition information per serving 1 serving percent of u.s. |
| 17 | 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 199 |
