| 1 | Ds white pepper ?c apple juice make dressing (mustard-apple vinaigrette) a day ahead for better flavor. |
| 2 | Keep refrigerated. |
| 3 | Cut chicken breast into strips. |
| 4 | Broil until almost cooked through, about 2-3 minutes on each side. |
| 5 | Arrange whole lettuce leaves on 4 salad plates. |
| 6 | Divide torn lettuce among plates. |
| 7 | Arrange cucumber slices, cherry tomatoes, mushrooms and grated carrot on each plate. |
| 8 | Set aside. |
| 9 | Combine apples, chicken strips and vinaigrette in saute pan. |
| 10 | Cook over medium-high heat until heated through, 2-3 minutes. |
| 11 | Divide chicken strips into 4 portions; arrange in spoke fashion on each salad. |
| 12 | Pour on warm vinaigrette. |
| 13 | Garnish with chopped walnuts. |
| 14 | Dressing: whisk all ingredients together in bowl until thoroughly blended. |
| 15 | Cover and refrigerate until ready to use. |
| 16 | Makes about 1-?cups |
